March 28, 2022

Easter Egg millionaires shortbread

Growing up, millionaires shortbread was my FAVOURITE party food and my Mum would make it for special occasions. What is not to like about this; crumbly and rich shortbread, unctuously thick dulce de leche and chocolate. AMAZING. I was mooching around the kitchen a while ago and had just ordered some novelty Easter egg cutters (you really can buy anything now) and I thought these Easter Egg millionaires shortbread would make a really fun twist on this classic for the celebrations. These cookies make a beautiful showstopper and let’s be frank, any excuse to use mini eggs around Easter and I’m all in.

Let me know what you think.

Ingredients

150g plain flour

100g unsalted butter

50g caster sugar

pinch of salt

397g tin of dulce de leche

100g dark or milk chocolate

50g white chocolate

1 regular sized bag of mini eggs for decoration

Makes approx 6-8 sandwich cookies (you can easily double the recipe if you are cooking for a crowd)

Method

Preheat the oven to 170°C or GM3.

Using a food mixer, combine the butter and sugar together until the mixture is light, pale and fluffy.

Then gradually add in the sifted flour and pinch of salt to the mixture. With the mixer on low, gently mix in the flour until it just begins to clump together. You do not want to overmix the dough here, this will make the shortbread more like a biscuit and you want it to be short and crumbly when it cooks and just melt in the mouth.

Gently flour a worktop and rolling pin and roll out the dough to about ¼ inch thick and cut out rounds of dough using an egg shape cutter. Make sure to cut out an even number as they will be sandwiched together at the end.

Transfer all of the cut pieces of dough to a baking tray and place in the fridge for 20-30 minutes to chill down before cooking.

Cook in the middle of the oven for about 15 minutes until pale and lightly golden brown around the edges.

Transfer to a wire rack to cool completely.

Take half of the shortbread and smooth out approx 1 tsp of dulce de leche to the middle of the cookie. Don’t spread it to the edge of the cookie, the weight of the top cookie will nudge the filling out and you don’t want it to drip over too much.

Put the filled cookies into the fridge for about 15 minutes while you prepare the toppings.

Melt the dark or milk chocolate. The best way to easily temper chocolate is to use the microwave. Finely chop all the chocolate. Add half to a bowl and gently melt in the microwave in short 20-30 second bursts. Check the chocolate each time and when just melted remove and stir in the remaining chocolate. The residual heat from the melted chocolate will melt the remaining and then you will be ready to gently spread the chocolate across the top of each cookie.

Once you have covered all of the cookies, place them back in the fridge while you prepare the white chocolate and mini egg decoration.

Melt the white chocolate in the same way that you did with the dark/milk and when ready pour into a small piping bag to drizzle on your decoration. You can decorate the Easter egg cookies how you like and if you don’t have a piping bag, simply use a spoon to drizzle on patterns and add crushed mini eggs as you like.