Friday , September 24 2021
Mini Eggs Millionaire Shortbread 1

Mini Eggs Millionaire Shortbread

The Den | Find The Den on Facebook and Instagram

Roxanne Bates of The Den in Holt offers us Mini Egg Millionaire Shortbread just in time for Easter

Who are you and what do you do?
My name is Roxanne Bates and I own The Den. I am a home baker and produce delicious homemade treats. I sell afternoon teas, cakes, brownies, chocolate slabs, cheesecakes and cupcakes. 

Where are you based?
I am based in Holt, North Norfolk. 

Did you train or are you self taught?
I’m completely self taught and although I have worked in hospitality for a long while, I have had no formal training. 

What’s your best seller – and why do you think that is?
My best seller is afternoon tea. After launching it in February, it has been hugely popular. I think it’s a lovely gift to send someone especially during these difficult times when you can’t see them – and who doesn’t love an afternoon tea? I know I don’t need an excuse to have one. 

Any future plans you can share with us?
We have some very exciting plans coming soon as we look to develop our afternoon tea offering so follow us on Facebook or Instagram to hear first.

INGREDIENTS

For the shortbread
250g of plain flour
75g of caster sugar
175g of unsalted butter, softened

For the caramel
200g of unsalted butter
3tbsp of caster sugar

4tbsp of golden syrup
397g of condensed milk

For the topping
200g of milk chocolate (in pieces or chunks)
75g of Mini Eggs (chopped)

METHOD
To make the shortbread base

Heat the oven to 180°C/160°C fan/gas 4. Grease and line a 20-22cm square or rectangular baking tin.

Mix the flour and sugar in a bowl. Rub in the softened butter to make fine breadcrumbs.

Knead the mixture together until it forms a dough, then press into the base of the tin. Prick the shortbread with a fork (lightly) and place in the oven for 20 minutes until it’s firm to touch and lightly browned. Leave in the tin to cool.

To make the caramel
In a large saucepan pour the condensed milk, butter, sugar and golden syrup and melt on a medium heat until the sugar has dissolved. Stir continuously to stop it catching.

Turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes, still stirring continuously.

You will know when the mixture is ready when it turns a slightly darker golden colour, and has thickened to a soft fudge texture.

Take off the heat and pour the caramel onto the shortbread base and leave to set for 1-2 hours.

To make the topping
Melt the chocolate either in the microwave or in a bowl over a pan of hot water.

Once the chocolate is melted and has no lumps, pour over the caramel. Sprinkle over the Mini Eggs evenly and leave to set either on the side or in the fridge.

Once set, you can cut into pieces and enjoy!

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