Chocolate shortbread topped with 'creme egg' fondant and chocolate

Easter is looming ever closer and that means baking for the occasion is in full force! These gooey and delicious treats are perfect to enjoy on that special Sunday or whenever you fancy - you won't look back!!

They couldn't be easier to make either (and enjoyed even more when they have been out of the fridge for a while to allow the fondant to become extra indulgent).

Ingredients

Shortbread:

  • 250g flour (either plain, coconut or almond)
  • 60g cocoa or cacao powder
  • 125g Sukrin icing sugar
  • 225g butter
  • 1/4 tsp salt (dont do what I did and accidently use pepper shh!!)
  • 1 tsp vanilla extract

Fondant:

  • 300g golden syrup
  • 180g butter
  • 125g sukrin icing sugar
  • 1/4 tsp salt
  • yellow food colouring
  • 300g plain chocolate for the top

Pre heat the oven to 150 degrees. Mix together the short bread first, starting with the butter, sugar, salt and vanilla extract. Once they are fully combined, add the flour and cocoa powder until a dough is formed.

Place this in a lined baking tray and cook for 20 minutes - you don't want to over do this!

Next, start on the creme egg filling. Combine the butter golden syrup, salt and vanilla extract then add the icing sugar bit by bit.

Take a third of this and place in a separate bowl to add the yellow food colouring - add until att the desired colour. Then spoon both onto the shortbread one its cooked and marble them together.

Pop this in the fridge to set a little while you melt the chocolate to go on top. Once its melted pour onto the creme egg filling quickly spreading evenly before placing back in the fridge. Set for an hour and enjoy!

Such a yummy recipe that will satisfy so many! 

Please tag me if you try any of the recipes - I do love to see!

Happy Baking.

Sophie xx