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
For the shortbread
200g butter at room temperature
100g caster sugar
150g Mini Eggs smashed
For the caramel
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