Mini Egg Shortbread
Mini Egg Shortbread - classic semolina shortbread recipe filled with chopped Cadbury Mini Eggs and chocolate chunks.
Servings 12
Ingredients
- 200 g butter (salted or unsalted) softened
- 100 caster or granulated sugar
- 300 g plain flour
- 50 g semolina
- 200 g dark or milk chocolate roughly chopped
- 150 g Cadbury Mini Eggs chopped in half
Instructions
- Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm / 8-inch square cake tin with parchment paper and set aside.
- Start by preparing the shortbread dough - cream the softened butter and sugar until light and creamy.
- Now add the flour and the semolina, mix until a crumbly dough forms. Be careful not to overwork the dough at this point, only mix until it comes together. Now fold through the chopped chocolate and halved Mini Eggs.
- Transfer shortbread dough to a 20cm / 8-inch square cake tin and press down gently. Carefully score 12 squares from the dough, making sure not to cut all the way through. Bake for 25-30 minutes until slightly golden in colour. Leave the shortbread to cool for 5 minutes, then using a sharp knife, slice all the way through where you scored the shortbread before baking.
- Finally, sprinkle with a small amount of extra sugar before devouring! The shortbread will keep in an airtight container at room temperature for up to one week.