Easter is here and it’s time to get chocolate wasted! While you might have plans to go about your usual practice of stuffing your face with plain old shop-bought Easter eggs, we say it’s time to get creative and try your hand at jazzing them up a little bit. This sweet take on the classic Eggs and Soldiers breakfast dish sees Katelyn from The Kate Tin whip up a batch of Millionaire’s Shortbread Easter Eggs loaded with salted caramel sauce and served with buttery shortbread dippers on the side (pure heaven!). Here’s how to make them yourself.
The luscious caramel sauce used inside the Millionaire Shortbread Easter Eggs is made with Soft Brown sugar, which gives it a lovely fudgy flavour. The Natura Sugars Demerara Sugar and Golden Caster Sugar are the secrets to the melt-in-the-mouth shortbread that is beyond easy to make!
6-8 hollow chocolate Easter Eggs (try and get ones with the best-quality chocolate you can find!)
Salted Caramel Filling
150g salted butter
150g Natura Sugars Soft Light Brown Sugar
40g good-quality milk chocolate, chopped
200g salted butter, softened
100g Natura Sugars Demerara Icing Sugar, sifted
200g cake flour
Natura Sugars Golden Caster Sugar, for sprinkling
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