Home bakers go wild for simple Mini Egg millionaire’s shortbread recipe

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Easter may be a few months away but we’re already thinking about all the chocolate.

And if you love Mini Eggs as much as we do, you’re probably going to want to hear about this tasty recipe.

Foodies have created “Easter Millionaires” ahead of the celebration.

These delicious bakes are millionaire’s shortbread with a festive twist.

The biscuit, caramel and chocolate layers are topped with crushed Mini Eggs.

These should add more texture and an extra sugary hit too – yummy!

Here’s how to make Easter millionaire shortbreads, according to Sainsbury’s.

Ingredients you’ll need:

For the shortbread:

  • 150g plain flour
  • 50g caster sugar
  • 150g cold unsalted butter, cubed, plus extra for greasing
  • 1 tsp vanilla bean paste

For the caramel

  • 405g tin light condensed milk
  • 80g unsalted butter, cubed
  • 2 tbsp golden syrup
  • 50g light brown sugar
  • 50g micro eggs, roughly chopped

For the topping

  • 200g dark chocolate, roughly chopped
  • 50g micro eggs, roughly chopped

Method

  • Grease a 20cm square cake tin and line with baking parchment
  • Combine the flour and sugar, before adding butter and vanilla until you reach a sand-like texture
  • Pour into your tin and pat down with your hands or the back of a spoon
  • Preheat oven to 180C and leave your biscuit base in the fridge to chill for 30 minutes
  • Bake your biscuit base for half an hour
  • Start on the caramel by putting all of the ingredients apart from the micro eggs into a saucepan over a medium heat
  • Boil for 5-6 minutes until thickened and darker in colour
  • Add your Mini Eggs and pour over your shortbread base. Chill for 30 minutes.
  • Add a layer of melted chocolate to the top before setting in the fridge for 20 minutes.
  • Top with more Mini Eggs and pop back in the fridge if it needs more time to set.
  • Chop into portions and enjoy!
  • Chocolate

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