These Millionaire Shortbread Easter Eggs look like breakfast, right?

Egg-cept they’re loaded with salted caramel sauce and served with buttery shortbread dippers on the side!

The luscious caramel sauce inside the Millionaire Shortbread Easter Eggs is made with Soft Brown sugar, which gives it a lovely fudgy flavour.

The Natura Sugars Demerara Sugar and Golden Caster Sugar are the secret to the melt-in-the-mouth shortbread, which is possibly one of the most basic things to conjure up in the baking world. And the recipe is so easy to remember: One part sugar, two parts butter, three parts flour.

MILLIONAIRE’S SHORTBREAD EASTER EGGS

Makes 12

6-8 hollow chocolate Easter Eggs (try and get ones with the best-quality chocolate you can find!)

SALTED CARAMEL FILLING

150g salted butter

150g Natura Sugars Soft Light Brown Sugar

150ml cream

40g good-quality milk chocolate, chopped

 

SHORTBREAD DIPPERS

200g salted butter, softened

100g Natura Sugars Demerara Icing Sugar, sifted

200g cake flour

100g cornflour

Natura Sugars Golden Caster Sugar, for sprinkling

 

Using a small sharp knife, cut the tops off the chocolate eggs (you can go ahead and eat the tops – we won’t be needing them).

To make the salted caramel filling, place the butter and sugar in a saucepan and place over a low heat. Simmer for 8 minutes until the sugar caramelizes and just starts smoking. Add the cream gradually while whisking. Stir in the milk chocolate and whisk until smooth. Allow to cool completely.

To make the shortbread, cream the butter and icing sugar until light and fluffy. Add the flour and cornflour and mix to form a soft dough. Press the shortbread into a greased and lined square 20cm baking tin. Prick the base with a fork and bake at 180 degrees celcius for 15-20 minutes or until just golden brown. Sprinkle the shortbread with caster sugar as soon as it comes out the oven. Cut into fingers while still hot.

To assemble, fill the chocolate eggs with the caramel sauce. Serve the eggs with a sprinkling of sea salt and the shortbread fingers.

AUTHOR: Katelyn from The Kate Tin