I love Easter baking. Unfortunately, this year we’re going on holiday really close to Easter, so I feel a bit like I can’t eat the world, or my summer clothes won’t fit. To reduce this panic, I packed them all at the beginning of March, without trying anything on. So, I basically haven’t got a clue what I’m going to be able to wear when we arrive. To combat my Easter eating (which started in February!), I’m going to the gym a million times a week, thus allowing me to eat yummy things like Creme Egg Millionaire Shortbread.
Millionaire Shortbread is one of our favourites. But, I’ve got to say, I’m not great with the caramel. I’m so massively impatient. You have to keep simmering and stirring for what feels like a lifetime until the caramel thickens. If you don’t get it up to the right temperature, it won’t set properly, and when you cut into your Creme Egg Millionaire Shortbread, it will fall apart.
I’m also not amazing with greaseproof paper. We have it, so there’s absolutely no reason for me not to use it. But, I frequently don’t. With most things this is fine, but shortbread will stick, and you’ll be left trying to chisel it out without damaging the top of your Creme Egg Millionaire Shortbread. Which does not work!
So, for the perfect Creme Egg Millionaire Shortbread, line your tin or dish, let the caramel thicken, and also freeze the Creme Eggs, so they hold when you put them into the melted chocolate.
That might all sound a bit risky, but it’s really not. The caramel is all about patience. Bring the ingredients to the boil, reduce to a simmer and keep stirring. You don’t want it to catch on the bottom and burn, so it’s critical that you keep it moving. It does take a while, and for ages, you’ll think that nothing’s happening, then suddenly it changes colour and thickens. Then it’s done. Probably around 8 minutes on the hob, but honestly, keep going and you’ll know when it’s ready.
Creme Egg Millionaire Shortbread is a fun Easter twist on an awesome classic. The perfect way to enjoy Creme Eggs with an afternoon coffee!
My Creme Egg Millionaire Shortbread Recipe
Creme Egg Shortbread is a fantastic Easter Twist on an old classic!
- 125 g Butter
- 50 g Caster Sugar
- 175 g Plain Flour
- 200 g Condensed milk
- 100 g Butter
- 125 g Caster sugar
- 1 tsp Vanilla
- 3 tbsp Golden Syrup
- 300 g Milk chocolate Broken into squares
- 6 Creme eggs
Preheat the oven to 180 degrees and line a deep baking tray or dish with greaseproof paper.
Cream together the butter and sugar until fluffy.
Sift in the flour.
Mix until it comes together as a dough.
Tip into the baking tray, using the back of a spoon to press down and out into the sides until it's even and fills the tray.
Bake in the oven for 20 minutes.
Leave to cool.
Place the butter, syrup, sugar, vanilla and condensed milk in a small saucepan and heat gently, stirring constantly.
Bring this mixture to the boil and reduce to a simmer.
Continue to stir constantly and vigorously for 8-10 minutes until the caramel thickens.
Remove from the heat and pour over the biscuit, spreading straight away.
Leave to set in the fridge for at least an hour.
Carefully open and cut the creme eggs in half.
Slowly melt the chocolate in a saucepan on a low heat, stirring constantly.
Once smooth, pour over the caramel and spread evenly.
Gently press in the creme eggs, filling side up.
Return to the fridge to set fully before cutting.
Freeze the creme eggs first, so they cut cleaner and hold their shape when put into the hot chocolate.
I use a rectangle dish that's 10"x 7" and around 2" deep.
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