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These Millionaire Shortbread Easter Eggs look like breakfast, right? Egg-cept (see what I did there 😉 they’re loaded with salted caramel sauce and served with buttery shortbread dippers on the side!

Ever since I can remember, my mother made us homemade chocolate eggs for Easter. From bunnies to eggs, chickens to baskets, white chocolate, dark chocolate, filled, hollow – you name it, we got it. It’s what inspired me to create my DIY Chocolate Easter Egg Kits which you can purchase over on my shop. Once you’ve made your beautiful hollow Easter eggs filling them with salted caramel is a fun way to turn them into dessert.  

The luscious caramel sauce inside the Millionaire Shortbread Easter Eggs is made with Natura Sugars 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. Check out the recipe below or watch the video right at the end of the post. Also, don’t forget to subscribe to my YouTube channel here (it’s free and you’ll get a sneak peek at all my videos before anyone else does!

Makes 12

12 hollow medium-sized chocolate Easter Eggs (try and get ones with the best-quality chocolate you can find!)

150g salted butter
150g Natura Sugars Soft Light Brown Sugar
150ml cream
40g The Kate Tin White Baking Chocolate, chopped

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 Celsius 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.