Name: Mini Egg Millionaire Shortbread
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 12
Cuisine: British
Ingredients: 190g plain flour; 120g cold butter in cubes; 60g caster sugar; 150g butter; 4 heaped tablespoons of golden syrup; 1 x 397g tin of condensed milk; 1/2 tsp vanilla extract; 300g good quality white chocolate; 3tsp vegetable oil; 2 x 80g Cadbury mini eggs

Description

Mini egg millionaire shortbread, which is one of the most easy Easter recipes, and which will make Easter baking such fun! Baking Easter food, is a joy, especially when it comes to this Easter biscuit recipe. You can go mad with the chocolate and the excess calories, and nobody seems to mind. What makes this mini egg millionaires shortbread slightly different, is that I choose white chocolate for the top. It just seems to go so beautifully well with the Cadburys milk chocolate mini eggs, and the vanilla caramel and then that buttery millionaires shortbread base. I truly can never wait for Easter to come around, just so I can dive straight into this Easter Caramel shortbread.

Of course if you wish to make it more like a traditional caramel shortbread (millionaires shortbread), then simply omit the mini eggs and change the white chocolate to milk chocolate. However, give the white chocolate a go, because it does (in my opinion) make it that slightly more decadent.

Instructions

Pre-Heat oven to 200 degrees centigrade.
Line an 8″ square baking tray or use a disposable 8″ tray

In a food processor place the caster sugar, 120g of butter and the plain flour and blitz in a food processor until it resembles breadcrumbs. Place into the prepared tray and press firmly down, especially into the corners and sides. Then place into the oven for around 15-20 minutes until golden brown. Take out of the oven and place to the side.

Whilst the base is cooling, place into a heavy based saucepan, the condensed milk, the vanilla extract, golden syrup and 150g butter. Stir and simmer for about 10-15 minutes until it turns into a dark caramel. Do not leave the stove, keep stirring and be patient. Once it has turned thicker remove from the heat. Take 1 bag of mini eggs and crush the contents. Place the caramel mixture onto the biscuit base, then sprinkle the crushed mini eggs on the top. Place back into the fridge for whilst you melt the chocolate.

When the caramel has started to cool you can then melt the chocolate. I usually place a bowl over a saucepan of boiling water on the stove. Break up the chocolate in the bowl and add the vegetable oil, keep stirring until it is glossy and smooth. BEWARE, do not let the hot water touch the bottom of the bowl as this will make the chocolate go grainy. Once smooth pour on top of the caramel. Allow to cool slightly then just dot the other bag of mini eggs onto the top. Then I place in the fridge to cool further before cutting into slices. Fridge will take 2 hours to cool, sometimes I use the top part of my freezer and cool for half an hour to an hour.

Mini Egg Millionaire Shortbread