Its Easter week!
I have thought long and hard about this and I think I am eventually ready to present my hypothesis on chocolate eggs. You may have noticed that there is a pretty exorbitant price tag attached to this year’s batch of Easter Eggs.
In the interest of full scientific disclosure, I haven’t really eaten
any that many with the exception of one or two white eggs (you know the kind), but I am pretty convinced that the overall quality of chocolate used in the preparation of those moulded chocolate bunnies and chickens and eggs has not increased dramatically since last year. Thus, it is clear then, that hidden inside each egg must be teeny tiny trace amounts of pure gold.
All that remains is to figure out a way to extract it and before you can say Easter Rabbit we will be RICH!!! No?
Anyway, I cannot. I cannot pay R90 for six teeny tiny eggs Tannie Woolie, not even if they call themselves Rocky Road and are packaged to look like something that fell straight off of my Easter Pinterest Board. I just cannot.
And, don’t even get me started on those marshmallow eggs. Let’s be honest, they are only great for bulking up an Easter Egg hunt but they actually taste really vile so no one likes to eat them until there is absolutely nothing else left. But R80 for a 48? Have we gone stark raving mad?
So this week, and there is absolutely still plenty of time, I say #eggsmustfall. Ditch those expensive store bought eggs that were produced last November and make this beyond amazing Millionaire’s Shortbread for everybody.
Everybody will love you. Everybody will be happy. Mainly because everybody will swoon over these gooey, sweetly perfect treats. A crisp layer of shortbread topped with sweet caramel and finished with a layer of quality milk chocolate, which of course makes them perfect for Easter.
Have a very blessed Easter weekend.
- 100 g cake flour
- 50 g cornflour
- 50 g caster sugar
- 100 g butter, chilled
- 1 x 385 g can condensed milk
- 150 g butter
- 50 g sugar
- 50 g golden syrup
- 2 x 150 g slabs milk chocolate
- Place the flour, cornflour and caster sugar into a bowl of a food processor.
- Cut the butter into blocks and add to bowl.
- Process until the mixture resembles fine breadcrumbs and holds when pressed together.
- Press the shortbread into an ovenproof dish measuring 20 cm x 25 cm or similar that has been sprayed with non-stick spray.
- Bake the shortbread in an oven that has been heated to 180˚C for 12 - 15 minutes or until the shortbread is light golden in colour.
- Remove from the oven and cool.
- Place all of the caramel sauce ingredients into a heavy bottomed saucepan.
- Gently bring to the heat, stirring continuously and all over the pan to avoid any hotspots forming. Do not allow this process to happen too fast or the caramel will catch and leave brown scorched bits in the sauce.
- Once the sauce is at boiling point, turn the heat down and continue cooking until the sauce caramelizes and thickens.
- Once the sauce is a deep caramel colour remove from the heat.
- Stir for a further 2-3 minutes to cool is slightly and then pour the sauce on top of the shortbread.
- Use the back of a spoon to even out the caramel layer across the shortbread.
- Leave the caramel to cool and set.
- Break the chocolate into blocks and then melt the chocolate over a double boiler.
- Pour the melted chocolate over the cooled caramel.
- Leave to set.
- Cut the shortbread into even squares and serve.