Vegan Notenkoek

🛒 Ingredients

• #Shortbread Base;
• 150 g vegan block butter, softened.. 80 g caster sugar.. 1 tsp pure vanilla extract
• 250 g plain all‑purpose flour.. 1 tbsp cornstarch.. ¼ tsp fine sea salt
• 1–2 tbsp plant milk (only if needed to bind)
• #Caramel Nut Topping;
• 100 g vegan butter.. 100 g soft brown sugar or coconut sugar
• 3 tbsp golden syrup or maple syrup.. 2 tbsp plant cream or thick coconut cream
• 150 g mixed nuts (almonds, cashews, hazelnuts — roughly chopped or whole)
• ½ tsp ground cinnamon.. ¼ tsp fine sea salt

👩‍🍳 Instructions

1. 1

   Make the base: Cream softened vegan butter and sugar until light and fluffy — about 2–3 minutes. Stir in vanilla. Add flour, cornstarch, and salt. Mix gently until a smooth dough forms. Press evenly into the bottom of a lined 20 cm × 20 cm baking tin. Prick lightly all over with a fork. Chill for 15 minutes.

2. 2

   Pre‑bake base: Preheat oven to 170 °C (340 °F). Bake the base for 12–15 minutes until pale golden around the edges. It will still feel soft — do not overbake.

3. 3

   Make the topping: While the base bakes, combine butter, sugar, syrup, and cream in a saucepan over medium heat. Stir until melted and smooth, then bring to a gentle simmer. Cook for 3–4 minutes, stirring constantly, until thick and glossy. Remove from heat, stir in nuts, cinnamon, and salt.

4. 4

   Assemble & bake: Pour the hot nut mixture evenly over the warm pre‑baked base. Spread gently to cover completely. Return to the oven and bake for another 12–15 minutes until the topping is bubbling and deep golden.

5. 5

   Cool & cut: Let cool completely in the tin — at least 2 hours — so the caramel sets firmly. Cut into bars or squares while still slightly warm, then leave until fully cold before removing. Store in an airtight container for up to 5 days.