It doesn’t feel like two minutes since Christmas, but March is here, Easter is almost upon us and I’m excited to be sharing with you my first Easter recipe of the year – Gluten Free Mini Egg Millionaire Shortbread.
I’m rather obsessed with Millionaire Shortbread and Mini Eggs are quite possibly my favourite Easter confectionary, so I just had to put them together in a bake!
I don’t know what I’d do if Mini Eggs weren’t gluten free, but they do contain Maltodextrin, which whilst being a gluten free ingredient can sometimes prove troublesome for Coeliacs. There are a couple of supermarket alternatives out there, however, which don’t contain maltodextrin, including ‘Micro Easter Eggs‘ from Sainsbury’s and ‘Chicky Choccy Eggs’ from M&S. ‘Galaxy Golden Eggs‘ are also gluten free and would create and interesting finish.
This bake would make a lovely treat for the children after a busy Easter Egg hunt and is the perfect way to use up any left over Mini Eggs after Easter!
For the shortbread base:
275g gluten free self raising flour
175g unsalted butter, cut into cubes
100g caster sugar
For the caramel layer:
1 x 397g tin of condensed milk
100g unsalted butter
100g dark brown sugar
For the chocolate layer:
200g dark chocolate
100g milk chocolate
1 x bag of mini eggs
1. Preheat oven to 160 degrees C/gas mark 3 then grease and line a 20 x 20 square tin with greaseproof paper.
2. To make the shortbread base, mix together the flour and sugar in large bowl, then rub in the butter until you are left with a breadcrumb like texture.
3. Start to bring mixture together with your hands until you have a smooth ball of dough.
4. Press the dough into the tin, smoothing it into an even layer that reaches the corners of the tin.
5. Bake for 25 – 30 minutes or until golden brown, then set it aside to cool whilst you make the caramel.
6. To make the caramel, place the butter into a large microwavable bowl and heat until melted. Add the sugar and give the ingredients a good mix until you can’t feel any grains of sugar on the bottom of the bowl – you may need to heat it again for another 30 seconds or so to encourage the sugar to dissolve throughly.
7. Add the condensed milk and heat for a further two minutes before whisking the ingredients throughly with a balloon whisk. Heat the caramel for a further 4 – 5 minutes, giving it a good whisk after each minute.
8. Drop a little bit of the caramel into a glass of cold water – if the mixture can be rolled into soft ball then it’s ready to be used, otherwise it may need another 30 seconds in the microwave.
9. Smooth the caramel in an even layer over the shortbread base, then leave to set.
10. For the chocolate layer, gently melt the chocolate in a heatproof bowl over a pan of simmering water. Pour the chocolate over the top of the shortbread and caramel layers and smooth out with a palate knife.
11. Decorate the top with mini eggs – I broke up a few mini eggs by bashing the bag with a rolling pin which I then scattered across the top – then leave to set before cutting into equally sized pieces.
There will be more Easter bakes coming up very soon, but in the meantime, you can keep up to date with my kitchen adventures on Instagram or on my Facebook Page.
UPDATE – Here in the UK Mini Eggs are definitely Gluten Free, but I’ve been informed that Mini Eggs in the US may contain gluten due to potential cross contamination risks during the manufacturing process.