Cadbury's Mini Egg Millionaire's Shortbread

Uhm guys. One of my favourite times of the year is next week. Easter! Hot cross buns, bank holidays, Easter Eggs for breakfast, lunch and dinner, what more could I want? I literally cannot tell you the last time I did a baking post on this blog, but damn do I miss it. Probably one of the reasons is the damn photography. It takes you all day to bake & then it's dark by the time you want to take a photo and you know fully well there will not be any goods left to photograph in the morning. Alas this time I managed it. I was off to Sunday lunch to my Aunties and I made the fatal mistake of liking Jane's Patisserie Mini Egg Millionaire's Shortbread on Facebook and had all my family telling me I had to make them. So I did. 

Here's a link to Jane's Patisseries page as I take no credit in this recipe! https://www.facebook.com/pg/Janespatisserie/posts/?ref=page_internal 

I did make a few small changes to the original recipe/method, as although I have a sweet tooth, I did think there was quite a bit of sugar in it already and nonetheless they tasted amazing. 

Shortbread 

200 g Salted Butter
90 g Caster Sugar
275 g Plain Flour
150 g Mini Eggs (crushed)

Caramel
200 g Salted Butter
3 tbsp Caster Sugar
4 tbsp Golden Syrup
397 g Condensed Milk (one tin)

Decoration
300 g Cadbury's Milk Chocolate
150 g Mini Eggs (crushed)

1. Preheat your oven to 180C/160C Fan, and line brownie dish tin with parchment paper.

2. Cream together your Butter and Sugar until smooth and fluffy in an electric mixer.

3. Add in the Flour and beat again till a biscuit dough is formed!

4. Fold in the Crushed Mini Eggs (I used a baked beans tin can to crush, glamorous) and then press into the bottom of the tin.

5. Bake in the oven for 25 minutes/until it has a golden top.

6. Once baked, leave to cool on the side for an hour/till completely cool, but still in the tin.
7. In a heavy based non-stick saucepan, add your Butter, Sugar, Golden Syrup and Condensed Milk and melt on a medium heat till everything is melted and dissolved.

8. Once melted, turn the heat up to a medium heat and boil the mixture for between 5-7 minutes. You'll start to notice that the caramel begins to turn a golden colour. Using a spatula stir consistently so it doesn't burn. One it becomes a deep dark caramel colour/thick in consistency take it off the heat and for a minute keep stirring.

9. Pour the Caramel over the Shortbread and leave to set for two hours in the fridge.

10. Using a pan of hot water, place your chocolate in a bowl sitting just above the water and melt until smooth.

11. Poor the chocolate on top of the caramel.

12. Add more crushed mini Eggs on top and leave in the fridge for another 2 hours to set.

13. Once it's set, using a sharp knife, cut up your pieces into squares. Mine made 18 v. generous pieces.

14. Devour the entire batch in 10 minutes from excitement. Or share with friends, that's okay too!