Caramel Googy Egg with Shortbread Soldiers
6 Caramello eggs
Assorted Dollar Sweets Sprinkles for dipping
SHORTBREAD SOLDIERS 215g butter, softened
270g plain flour
95g caster sugar
1 tsp ground cinnamon
1 tsp vanilla bean paste
Combine butter, sugar, cinnamon and vanilla in a bowl, use an electric beater/stand mixer to beat until fluffy and pale (about 5 mins).
Add flour to butter mixture and fold through until just combined, being careful not to over mix the dough.
Turn dough out onto a lightly-floured surface, form into a disc, wrap in plastic wrap and refrigerate for 30 mins to rest.
Preheat oven 150ºC (140ºC fan).
Using a floured rolling pin, roll dough out to 1cm thick.
Use a ruler (or freehand if you’re feeling confident!) to cut toast “soldier” rectangles, about 6cm long and 1.5cm wide from the dough.
Transfer to a baking tray lined with baking paper.
Bake for 20-25 mins then remove from oven and allow to cool completely on tray.
Serve cooled shortbread soldiers with the caramel eggs (cracked open to dip) and sprinkles.
If you are unable to get Caramello or Cadbury Crème eggs, use Kinder Surprise eggs filled with cooled caramel sauce.