Happy Easter Weekend everyone!
I got a little creative yesterday in the kitchen after splurging on all things Cadbury and Easter related! I love making tray bakes, and so I thought I would put an Easter twist on the classic Millionaire Shortbread.
Easter chocolates- I used Cream Eggs and Mini Eggs (my favourite!)
1/2 bar salted butter
126g shortbread biscuits (You could also choose to make your own shortbread if you like for the base)
300g milk chocolate
100g white chocolate
1 tin condensed milk
1 tbsp soft brown sugar
Line a baking tray with grease-proof paper.
Using either a food processor, or a good old rolling pin and plastic bag, break up the shortbread until there are no large chunks.
Melt the butter and mix into the crushed shortbread until well combined, and placed into the baking tray and flatten with a spoon.
To make the caramel, pour the condensed milk and brown sugar into a pot over heat, and stir with a wooden spoon constantly until thickened. Pour the caramel over the shortbread and smooth out.
Allow caramel to cool and set before adding the chocolate.
Melt the milk and white chocolate (I use a microwave, however you can use a bowl over boiling water), and pour over the caramel layer.
Next up is the fun part! Before the chocolate is set, drop a couple of hand fulls of Mini Eggs over the chocolate, followed by a few cut up Cream Eggs. Decorate this part however you like!
1/2 pound caster sugar
1 pound butter
1 1/2 pounds plain flour
Zest of 1/2 a large orange
Pre heat oven to 200°c.
Line a flat baking tray with greaseproof paper.
Cream the sugar and butter together and then slowly add the flour and mix until a soft dough forms. Add in the cranberries and orange zest and mix until well combined.
Roll out the dough onto a floured surface and cut out your desired shapes- I used Christmas themed stars, trees and ‘gingerbread men’!
Place the shapes onto the lined baking tray and sprinkle with a little bit of sugar.
Bake for 8-10 minutes, checking frequently.
Day 3 is a special family recipe that I’m going to share with you. I’m sure lots of families will have the same tradition of baking a batch of these at any time of year, but especially during Christmas time. My family call it whipped shortbread, but I also find they are quite like sugar cookies, so call them what you like!
3 cups softened butter
1 1/2 cups icing sugar – sifted
4 1/2 cups flour
1 1/2 cups corn starch
Coloured Sprinkles (I used red ones) and/or Candied Cherries for decoration
Pre heat oven to 180°c.
Line a flat baking tray with grease proof paper.
The key to getting this dough right is making sure all the ingredients are whipped for a long period of time, and ensuring all the icing sugar is mixed well from the bottom of the bowl.
Whip up the icing sugar and softened butter until very fluffy. Slowly add in the corn starch bit by bit while still mixing, followed by the flour until well blended.
Once the dough is formed, lightly dust your hands with corn starch and roll the dough into 1 inch balls and place them evenly spread out on the baking sheet.
Dust a fork in flour a gently press onto the top of the dough. Either top with sprinkles or candied cherries.
Allow to bake for around 22 minutes- checking regularly.
Remove from the oven and allow the shortbread to cool before sharing!