This Mini Egg shortbread is the ultimate Easter dessert! A buttery, melt-in-your-mouth shortbread base packed with crushed Mini Eggs, drizzled with milk chocolate, and topped with even more Mini Eggs for the perfect Easter bake. It’s easy to make, looks amazing, and tastes even better!
Easter Baking
As Easter 2025 comes to an end, I’m sharing my final (and favourite!) Easter recipe of the year! Mini Egg Shortbread! These buttery, melt-in-your-mouth shortbread bars are packed with crunchy, colourful Cadbury Mini Eggs, making them the ultimate Easter treat.
I wish we could make Easter bakes all year round, they are so cute and if they have mini eggs in then they are even better right?! Sadly, they’re only available once a year (devastating, I know!), so let’s make the most of them while we can.
This Mini Egg Shortbread recipe is easy to make, absolutely delicious, and guaranteed to be a huge hit with both adults and kids this Easter weekend. If you’re looking for a simple Easter dessert that’s both beautiful and tasty, you have to try this one this Easter weekend!
Why You’ll Love This Recipe
- Only 5 ingredients– So quick and easy to make with only a few ingredients!
- Perfect texture– soft, buttery shortbread with crunchy chocolatey Mini eggs. If you are a huge mini egg lover then you will love these!
- Freezer-Friendly– This shortbread keeps well for days (if it lasts that long). My family scoffed the lot! It can also be frozen for up to 3 months!
- Perfect for Easter- MINI EGGS ARE THE ULTIMATE EASTER CHOCOLATE, I SAID WHAT I SAID.
Ingredients
- Butter- 250g Unsalted butter, softened. I recommend using block butter for your shortbread instead of baking spread!
- Sugar- 100g Caster sugar (Plus a bit extra for topping).
- Flour- 400g Plain flour (Use all-purpose flour, not self-raising as it will turn out cakey!)
- Flavouring- 1 tsp vanilla extract (optional, but delicious!)
- Chocolate- 200g Cadbury Mini Eggs, roughly chopped (You can use whatever Easter chocolate you prefer!)
- Chocolate Spread– For drizzling but this is optional.
How To Make This Shortbread
1. Preheat & Prep
Preheat your oven to Gas Mark 3.
Line a 20cm square baking tin with baking paper/ parchment paper.
2. Cream Butter & Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. You can use a hand mixer or stand mixer or go old school with a wooden spoon!
3. Add Flour & Vanilla
Sift in the flour and add the vanilla extract if using. Mix until a dough forms, it might look crumbly at first, but keep going, it’ll come together!
4. Fold in The Star Ingredient- Mini Eggs
Gently fold in the crushed Mini Eggs, reserving a small handful to sprinkle on top.
5. Press & Bake
Press the dough into your lined tin and smooth it out evenly. Sprinkle on some extra caster sugar for the perfect shortbread! Bake for 30–35 minutes or until lightly golden around the edges.
6. Cool & Slice
Let the shortbread cool completely in the tin before drizzling with milk chocolate and more mini eggs! Once set, slice into squares or bars. They are so delicious if I do say so myself!
Tips & Tricks
- Don’t over-bake! You want the shortbread to be pale with just a hint of golden colour. It continues to firm up as it cools.
- Swap Mini Eggs for chopped Easter chocolates or M&Ms if you’re baking after Easter.
- Want extra chocolate? Drizzle with melted white or milk chocolate once cooled.
Frequently Asked Questions
Can I Make This Ahead Of Time?
Yes! This shortbread keeps really well. You can make it up to 5 days in advance and store it in an airtight container at room temperature. The flavour actually gets better after a day or two!
Do I Need To Chill The Dough?
No chilling needed! This recipe is super quick and easy! Just mix, press into your tin, and bake. Perfect when you’re short on time.
Can I Freeze Shortbread?
Absolutely. Once baked and cooled, slice it into bars and freeze in a sealed container or freezer bag for up to 3 months. Just defrost at room temperature when you’re ready to enjoy.
Pin It
Don’t forget to pin this recipe or bookmark it so you’re ready when Mini Egg season returns next year!
Tried this Mini Egg Shortbread?
I’d love to hear what you think! Leave a comment below and let me know how it turned out! And don’t forget to share this recipe with fellow Mini Egg lovers!
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Mini Egg Shortbread
Ingredients
- 400g Plain Flour
- 250g Unsalted Butter
- 100g Caster Sugar (Plus extra for the topping).
- 1 tsp Vanilla
- 100g Chopped Mini Eggs
- 100g Milk Chocolate (For decoration).
Instructions
- In a large bowl, add your flour, sugar, mini eggs and butter. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
- Line a square tin 20cm by 20cm and add your shortbread mixture, pressing down the mixture evenly.
- Sprinkle extra caster sugar on top for the ultimate shortbread!
- Preheat your oven at gas mark 3 and bake for 30 minutes.
- Chill for one hour. Decorate with melted milk chocolate and crushed mini eggs and allow to set.
- Once set, remove from the tin and slice into rectangles or any shape you'd like!
Notes
- Store in an airtight container for up to 5 days.
- Freeze in layers with baking paper for up to 3 months. Defrost at room temp before serving.
- Crush your mini eggs by placing them in a zip-lock bag and gently bash with a rolling pin!
Ps. Are we friends over on Instagram?
If you try this recipe, share it with me on Instagram @biteofthebakes or use the hashtag #biteofthebakes so I can see all your creations!