Just when you thought a millionaire shortbread couldn't get any better...we just upgraded our favourite recipe with some little chunks of caramelised hot cross buns and a touch of mixed spice in time for the Easter celebrations. They'd make a great alternative to an Easter egg if you're looking for an edible gift for family or friends. Or just keep them all for yourself. No judgement here.
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Yields:
12
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Ingredients
FOR THE SHORTBREAD
200 g unsalted butter, softened
75 g caster sugar
250 g plain flour
2 Tbsp. cornflour
FOR THE CARAMELISED HOT CROSS BUN
1 hot cross bun
20 g unsalted butter
2 Tbsp. caster sugar
FOR THE TOPPING
200 g unsalted butter
75 g caster sugar
3 Tbsp. golden syrup
397 g can of condensed milk
1 tsp. mixed spice
225 g milk chocolate
Directions
Step 1Preheat the oven to 180C (160C fan) mark 4 and line a 21cm square tin. For the shortbread, beat the butter and sugar together until light and fluffy. Fold through the flour and cornflour until it comes together into a dough. Bring together with your hands, then press the mixture into the base of your tin, using an angled palette knife to level it evenly. Bake for 30min, until golden brown. Remove from the oven and leave to cool.
Step 2For the caramelised hot cross bun pieces, chop the hot cross bun into small 5mm cubes. Heat the butter in a frying pan over a medium heat and add the hot cross bun pieces. Fry until golden, then sprinkle over the sugar. Continue to cook until caramelised and crisp. Remove from the pan and leave to cool.
Step 3For the topping, put the butter, sugar, golden syrup, condensed milk and mixed spice in a heavy based pan with a pinch of salt and heat over a gentle heat until the butter has melted and the sugar dissolved. Increase the heat gently until it comes to a rolling boil, then boil for 5min, stirring continuously – be careful as it can catch very easily on the bottom. When the caramel is a warm golden colour, remove from the heat and stir through the caramelised hot cross bun pieces. Pour over the cooled shortbread base and level with a palette knife. Chill for a couple of hours until set.
Step 4Break the chocolate into small pieces and place in a microwave safe bowl. Blast for 30 second bursts until melted. Pour the chocolate over the chilled caramel and smooth again with a palette knife. Chill for around an hour, until the chocolate has set. Remove from the tin and cut into 12 bars to serve.
GH TIPs:
Store the shortbreads in an airtight container for up to 5 days.
We've used milk chocolate, but you can vary the topping with dark or blonde chocolate if you prefer.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
