Millionaires Shortbread is one of my favourites, but last week after buying a pack of six Creme Eggs my marathon training addled brain had this genius brain wave…
What’s in the box? Creme Egg Millionaire’s Shortbread!
I have given you the proper recipe which uses 9 halves of Creme Eggs, but you may notice there are not 9 halves in my pictures. I’m sorry, the temptation was too great. But please, I implore you, resist. It’s worth it, otherwise some of your slices will be Creme Eggless.
Notes on this recipe for Cadburys Creme Egg Millionaire’s Shortbread
I have adapted my normal shortbread recipe to add some kamut (khorosan) flour, I find it adds a nuttiness which helps to counteract all the sweetness going on in these slices. There is no need to buy kamut just for this recipe, by all means use your favourite shortbread recipe or just substitute it for plain flour or more almonds.
I’m also a chicken and can’t face boiling cans of condensed milk and so I use the method favoured by Carnation themselves. This method has the added bonus of making a very generous layer of caramel and means you don’t need to be in for four hours whilst your tin boils.
- 200g Plain Flour
- 100g Golden Caster Sugar
- 225g Unsalted Butter, room temperature, diced
- 60g Kamut Flour (can replace with plain flour)
- 50g Ground Almonds
- 1 tsp Vanilla Extract
- 150g Butter
- 150g Dark Brown Soft Sugar (or light brown)
- 397g can Carnation Condensed Milk
- 5 Creme Eggs (in the fridge)
- 300g Plain Chocolate
- 9x9 tin (22cm2) lined with parchment paper
- Bowl that fits over a saucepan
- Palette Knife or spatula
- Line your tin with parchment or greaseproof paper.
- Mix all the shortbread ingredients together until they form a dough, I used my electric mixer but this can also be done by hand. Spread the shortbread mixture evenly in the tin, pressing down into all the corners, then chill in the fridge overnight.
- In the morning, preheat your oven to 160'c and then bake shortbread for 45 minutes or until it is lightly golden on the top.
- Leave to cool completely. Until you can touch the bottom of the pan and it is cool. I prefer to do this out of the fridge, but if you are desperate you can refrigerate.
- When the shortbread is cool, start the caramel. Heat the sugar and butter in a non-stick pan gently, stirring, until melted. Add the Carnation condensed milk and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened. Leave in the pan (off the heat) whilst you cut your creme eggs in half. Don't worry if they don't cut perfectly. You can reshape them in the caramel and you only need 9 halves so one can disappear into your mouth.
- Pour the caramel into the tin and arrange the Creme Egg halves in 3 rows, pushing them lightly into the caramel so the caramel comes at least half way up the Creme Egg. Leave in the fridge for at least two hours but again you could leave this overnight as I did.
- Melt the chocolate over a pan of boiling water, if you prefer to use the microwave please do so at your own risk.
- Pour the melted chocolate in between the Creme Eggs and spread with a spatula or palette knife. Using a knife and a bowl of hot water, score lines between the 9 pieces, dipping the knife into the hot water in between each score. It doesn't need to be neat or even quite make it all the way along, it just makes it easier to cut later. Chill until firm, mine took a couple of hours.
- Using a large knife and another bowl of hot water, cut your shortbread into 9 pieces, preferably with half a Creme Egg each!
As the chocolate is not tempered I recommend storing your shortbread in the fridge. This looks like a time consuming recipe as it requires lots of leaving to cool/fridge time, but in reality most of it is hands off time. I started mine on Friday night for a Sunday afternoon treat. I chilled my shortbread overnight on Friday. Baked on Saturday afternoon and made my caramel. I left it overnight again and poured my chocolate over at 12 ish on Sunday, leaving it to set during lunch and shopping, ready for cutting at 3pm – Perfect! The nice thing is most of the time you can just leave it to do it’s thing in the fridge.
I’ve got my baking mojo back at the moment so expect lots of treats in the coming weeks!
If you don’t like Creme Eggs then try my Squillionaires Shortbread.
Easter 2016 Update:
Creme Egg Millionaire’s Shortbread is going down a storm! Emma liked them so much, she made them twice! Let me know if you try.
Photos from Emma..