Creme Egg Millionaires Shortbread

Easter may still be a manner off, however creme eggs are in the shops that is something we’ll be celebrating for as long as viable. Now we’ve all seen creme egg tarts (yum) that is some thing we’ve made before and loved. but we wanted to create something a bit one-of-a-kind however changed into still a tray bake. that is how we stumbled upon the concept of Creme Egg millionaires shortbread, taking the traditional caramel deal with and changing the caramel with a few selfmade creme egg filling and making the shortbread base chocolate.

More than one recipes at the net use shop bought fondant and mix it with water or sugar syrup to create the conventional creme egg filling. We selected do some thing a touch exceptional, begin from scratch with a few vanilla. we are aware of the excessive amount of butter and sugar on this recipe (we sincerely aren’t claiming they’re healthy in any way) however if you’re making plans on baking whatever with creme eggs, you have been in no way planning on it being wholesome in the first area!! So if you’re gonna do it, do it proper.

For the shortbread base

  • 250g plain flour
  • 60g cocoa powder
  • 125g icing sugar
  • 225g butter
  • 1⁄4 tsp salt
  • 1 tsp vanilla essence

For the Creme Egg filling

  • 330g golden syrup
  • 180g butter, softened
  • 1 tsp salt
  • 2 tsp vanilla essence
  • 750g icing sugar
  • yellow food colouring
  • 300g milk chocolate for the top

For the shortbread base

  1. Cream the butter, then add in the sugar, salt and vanilla essence, mix until combined.
  2. On low speed, add the flour and cocoa powder until the dough holds together.
  3. Form the mixture into a ball.
  4. Place the dough into a lined 9x12" tin, and press down so that it evenly covers the base.
  5. Prick across the surface with a fork
  6. Bake at 150°C for 25 – 30mins.

For the Creme Egg filling

  1. Add butter, golden syrup, salt, and vanilla extract to a bowl and mix together until well combined.
  2. Then add in the icing sugar, a little at a time, until all of it is mixed in well.
  3. Take about a third of the mixture and place in another bowl. Add a few drops of yellow food colouring and mix until evenly coloured. Add more colouring until you reach the desired Creme Egg yolk yellow.
  4. Spoon the creme egg filling on top of the shortbread, making sure to marble together the white and yellow mixtures.
  5. Press down so that the layer is even.
  6. Melt the chocolate and pour over the top of the creme egg filling, Spread out so that it is evenly covered.
  7. Chill in the fridge for about an hour to set.
  8. Cut into squares.
  9. Based on the recipe from