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Thursday, 22 March 2018

Easter Baking Ideas: Easter Millionaires Shortbread

If you've read my blog before, you'll know I have been a fan of Jane's Patisserie blog for a long time, although nothing I bake ever turns out as beautifully as hers! 

This Easter Millionaires Shortbread is another of her recipes but I have to say it wasn't one of my favourites personally. I wanted to still put it on my blog as it does have good feedback from my research so maybe it's just me messing it up (probably). I have listed below where I think there are flaws in this recipe but please give it a go and prove it's just me doing it wrong!

If you're looking for other (and easier) Easter bakes, check out my mini egg cookie bar recipe as these are fool proof and perfect every time. 


Chocolate Shortbread
225 g Unsalted Butter
100 g Caster Sugar
265 g Plain Flour
50 g Cocoa Powder

200 g Unsalted Butter
3 tbsp Caster Sugar
4 tbsp Golden Syrup
397 g Condensed Milk

200 g Milk Chocolate
A bag or two of Mini Eggs/Golden Eggs/Etc


Preheat your oven to 180C/160C Fan, and line a 9x9inch deep tin with Parchment Paper.It doesn't matter if you don't have the exact tin shape, you may just need to adjust the cooking times but make sure the tin is deep. 

Cream together the sugar and butter with a mixer until smooth and mix in the flour and cocoa powder until a dough is formed. 

Firmly press the mixture into the bottom of tin and bake in the oven for 25 minutes until it looks dry on top

Once baked, remove from the oven and leave to the side. 

In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved. Stir frequently to stop anything from burning

Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stirring constantly so that the mixture doesn’t burn.

The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture! (just a note, this didn't happen to me so I probably did it wrong...)

Pour the caramel onto the shortbread base and leave to set either in the fridge or on the side

Once set, melt the chocolate and pour over the caramel. Sprinkle on some chopped up Easter decoration such as Mini Eggs.

Chill the Shortbread back in the fridge for another 1-2 hours until the Chocolate has gone hard, although I would get it back out when it's semi-hard and cut into squares before putting it back in the fridge as it's much easier to cut when the chocolate is softer rather than waiting for the whole lot to harder as the chocolate will crack when you try and cut it

Recipe improvements?

My main issues with this recipe was that the shortbread was too dry and literally crumbled to pieces, and the caramel was way too fatty. When I saw the recipe for the caramel I was a bit concerned as I always thought caramel was butter and sugar in equal parts, or there about, but this recipe was heavily butter. Luke really liked ho the caramel tasted but it was way too buttery for me. 

I will definitely try this again with a different recipe as I love millionaires shortbread and I'm determined to get it right!

Let me know if you have any good recipes or if you tried this one and it turned out well!

Love Lauren xx

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