Baker shares simple recipe for Easter millionaire's shortbread slices

Chocolate lovers are in a frenzy over a baker’s simple recipe for Easter-inspired millionaire’s shortbread slices stuffed with Cadbury mini eggs

  • A baker’s recipe for Easter-inspired shortbread slices has wowed the internet
  • The recipe, from Jane’s Patisserie, is made with simple supermarket ingredients 
  • All that’s needed is butter, sugar, flour, condensed milk, vanilla and chocolate

A baker’s simple recipe for millionaire’s shortbread slices stuffed and topped with Cadbury mini eggs is sweeping the internet, just in time for Easter. 

The recipe, from popular food blogger Jane’s Patisserie, is made with basic ingredients including butter, sugar, flour, condensed milk, chocolate and vanilla extract, all available from leading supermarkets such as Coles and Woolworths.

The slices, which contain a crumbly layer of buttery shortbread biscuit laced with crispy mini eggs and topped with layers of caramel and milk and white chocolate, are perfect for using up leftover chocolate uneaten after the Easter holidays.

In baking, the term ‘millionaire’s’ refers to any kind of sweet topped with caramel and chocolate.

These millionaire’s shortbread slices stuffed and topped with Cadbury mini eggs have sets mouths watering on social media

Photos of the slices have drawn dozens of delighted responses since they were uploaded to the popular Facebook group, Baking It Simple, on March 7.

‘That looks amazing,’ one woman replied, while another added: ‘When I thought that baking couldn’t get any better, you go and do this.’

Others marvelled at how thick and even the caramel layers turned out, a notoriously difficult technique to master even for experienced bakers.

To make the shortbread biscuit, cream 150 grams of unsalted butter with 75 grams of caster sugar, before sifting 200 grams of plain flour and rubbing the mixture between the tips of your fingers until it looks like breadcrumbs.

Scatter a handful of mini eggs throughout the mixture, then pour it firmly into a deep square cake tin lined with baking paper, pressing down firmly.

The chocolate can be swirled into an artistic pattern by running a toothpick or skewer across the top

Bake the base for 25 to 30 minutes at 180 degrees Celsius until it turns golden, taking care to avoid overcooking.

The caramel filling is made by stirring 150 grams of unsalted butter and 100 grams of light brown sugar with a pinch of salt and a tin of condensed milk in a saucepan, heating until melted.

Once fully blended, turn up the heat and boil for about five minutes until the mixture has thickened and looks slightly darker.

Pour the caramel over the baked shortbread base and leave it to set in the fridge for an hour.

Photos of the slices have drawn dozens of delighted responses since they were uploaded to the popular Facebook group, Baking It Simple, on March 7

Once the caramel has set, it’s time to melt 200 grams of milk and white chocolate for the topping.

Allow it to cool slightly before pouring it over the biscuit and caramel, smoothing out to ensure it is evenly coated.

The chocolate can be swirled into an artistic pattern by running a toothpick or skewer across the top. 

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