RECIPE: Mini Egg millionaire’s shortbread

Millionaire’s shortbread is one of Mr O’s favourites so I decided to give this Jane’s Patisserie recipe a go for a Easter treat. It’s not a quick one as there are multiple steps and periods of chilling but it was worth it because it is honestly one of the nicest things I’ve ever made.

Mini Egg millionaire’s shortbread

Adapted from Jane’s Patisserie

For the shortbread

200g butter at room temperature

100g caster sugar

275g flour

150g Mini Eggs smashed

For the caramel

200g butter

1 can condensed milk

3 tablespoons light brown sugar

4 tablespoons golden syrup

For the topping

300g milk chocolate

150g Mini Eggs, smashed

Preheat your oven to 180°C and line a 20cm square deep baking tin with greaseproof paper.

Beat together the butter and sugar with an electric beater until light and fluffy. Add the flour and beat until a dough comes together. You might have to get your hands involves. Mix in the smashed Mini Eggs.

Press the mixture evenly into the prepared tin and bake in the centre of the oven for about 25 minutes or until golden brown.

Remove the shortbread from the oven and set aside to cool in the tin.

To make the caramel place all the ingredients in a large heavy based saucepan. Stir continuously over a medium heat until everything is melted and the sugar has dissolved. Then bring up to the boil over a medium-high heat and stir continuously until it turns a deep golden brown. Mine took about 7 minutes. Be careful not to let it catch on the bottom and be warned it will be extremely hot. Pour over the shortbread, smooth with a spatula and then place in the fridge for an hour to set.

Once the caramel is set melt the chocolate for the topping in the microwave in a heatproof bowl in 1 minute bursts. Spread over the caramel and then scatter over the crushed Mini Eggs.

Return to the fridge to set for 2 – 3 hours before cutting into squares.

Makes 16 – 25 squares