Did you really think I would stop at just the 1 Halloween recipe? Of course not… I’m back with a super fun dessert that kids and adults will love. These Spooky Matcha Millionaire’s Shortbread features my favourite Organic Ceremonial Matcha from Hybrid Herbs. It’s super mellow and not too bitter meaning it’s perfect for pretty much anyone and I’ve infused it into the caramel to counteract the sweetness. Personally, I always love a good Millionaire’s Shortbread but the sugar overload always messes me up, so as you can imagine the slight bitterness of matcha compliments it so well.
As it’s Halloween, Hybrid Herbs are feeling super generous and are giving all readers 25% off their full range using the code ‘GREENS25’ at the checkout. So, don’t miss out and get ordering now!
Disclaimer: Please note that this is a sponsored post. I was sent free products and compensated in return for an amazingly delicious recipe. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Hybrid Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.
On first glance, you might think that these are ridiculously complicated to make but I promise they’re so much easier than you can imagine. I’ve included a recipe for your own coconut condensed milk here, although these days you can purchase this online and even in some supermarkets. I’ve heard good things about both the Biona and Nature’s Charm ones so please feel free to skip that part of the recipe if you’re hard-pressed for time. (*Not an ad just a suggestion to make your life’s simpler!)
I’ve given both vegan and vegetarian options for this recipe because I know that we all follow such different lifestyles and I don’t like to leave people out. I’ve heard great things about sustainably sourced organic palm shortening but I’m pretty sure you can replace this for your regular vegan butter if needs be. When it comes to the candy eyeballs I think most sadly contain shellac which isn’t vegan. There are however a lot of recipes to make your own online and you can always use your favourite spooky candies like gummy worms which these days are actually vegan!
Organic ceremonial matcha pairs perfectly with sweet caramel making Halloween extra fun with these deliciously Spooky Matcha Millionaire’s Shortbread.
I have to say that I was a little bit gutted when I was shooting these as I hadn’t thought out where I was lining up the candy in relation to where I’d be slicing through. I also made the hugest rookie error and took the Millionaire’s out of the tin before slicing which is a big no-no. Why? Because the pressure of slicing through makes the caramel ooze out and you get a dirty cut. So, please follow my advice in the instructions, unlike I did. Anyway enough of my rambling on. Happy Halloween my pretties and enjoy these deliciously Spooky Matcha Millionaire’s Shortbread.
Looking for something else spooky to whip up? Why not try my Eyeball Punch (made 2 ways), Paleo Candy Corn, or Red Velvet CBD Hot Chocolate. Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!
- 105g coconut flour
- 60g ground almonds
- 30g arrowroot flour
- 45g coconut sugar
- 30g xylitol (can sub with coconut sugar)
- 1½ tsp vanilla extract
- ¼ tsp sea salt
- 190g grass-fed organic butter or organic palm shortening (cubed, room temperature)
- 800ml full fat coconut milk (preferably free from gums/additives)
- 100g light agave nectar
- 65g xylitol/erythritol (can be replaced with 25g agave)
- 2 tsp vanilla extract
- 400g coconut condensed milk (see above recipe or purchase separately)
- 120g grass-fed organic butter or organic palm shortening
- 30g xylitol or erythritol
- 1 tbsp agave nectar
- ¼ tsp sea salt
- 2 tbsp Hybrid Herbs Organic Ceremonial Matcha
- 200g dark chocolate (85% cacao solids or above)
- Spooky sprinkles of your choice (optional)
- Line a loose-based square brownie tin (20cm/8") with greaseproof non-stick paper and set to one side. Preheat your oven to 170°C/325°F/gas 3. If using a fan assisted oven set it to 150°C.
- Stir together all of the ingredients for the shortbread base into a large mixing bowl. Add in the softened butter/shortening and rub together with your fingers until the mixture resembles fine breadcrumbs.
- Knead the mixture together until it forms a dough, then press into the lined tin in a nice even layer. Place your shortbread into the freezer for 10 minutes until firm.
- Remove the shortbread from the freezer and prick with a fork. Place onto the middle shelf of the oven and bake for 20-25 minutes until a light golden brown colour. Remove and leave to cool completely in the tin.
- Place all of the ingredients for the condensed milk into a medium heavy-bottomed pan. Place on a low heat and bring to a simmer. Gently simmer for 30-40 minutes until the coconut milk has darkened and thickened, stirring occasionally. The mixture should have reduced by roughly half. (*If using shop-bought coconut condensed milk skip this step now!)
- Add your remaining caramel ingredients, except for the matcha powder, into the condensed milk and whisk until combined. Place on a low heat until the sugar has dissolved then up to medium heat and bring to the boil. Reduce the heat and simmer, stirring continuously, for about 15-20 minutes or until the mixture has thickened considerably.
- Whisk the matcha powder into a little hot water until smooth then transfer to the caramel and whisk until combined. Bring to a boil for 1 minute then remove from the heat. Pour over the shortbread immediately then transfer the tin to the freezer for 30 minutes until set.
- Once your caramel has cooled melt the chocolate in a double boiler. Leave to cool for 5 minutes before pouring over the caramel layer. Leave to cool for a further 5 minutes before topping with sprinkles, then leave to cool completely before freezing for 15 minutes until firm.
- Using a hot, wet knife score lines into the set chocolate until it breaks through to the caramel. Wipe your knife using a clean damp cloth and carefully slice through to the base. be sure to wipe your knife clean after every cut. Make sure you slice whilst still in the tin then remove your slices carefully. Store in an airtight container for up to 5 days within the refrigerator or freeze for up to 1 month.
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