For the shortbread
- 150g plain flour
- 50g caster sugar
- 150g cold unsalted butter, cubed, plus extra for greasing
- 1 tsp vanilla bean paste
For the caramel
- 405g tin light condensed milk
- 80g unsalted butter, cubed
- 2 tbsp golden syrup
- 50g light brown sugar
- 50g micro eggs, roughly chopped
For the topping
- 200g dark chocolate, roughly chopped
- 50g micro eggs, roughly...
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