This air fryer mini egg shortbread is a quick and easy Easter bake made with just a handful of ingredients. Buttery, crumbly, and packed with chocolate mini eggs, it’s ready in under 30 minutes and can be made in the oven too.
Preheat the air fryer to 170°C (340°F) and line a 20cm shallow baking tin (or use another size tin that will fit your air fryer basket) with baking paper.
Place the cubed butter, flour, and sugar in a mixing bowl and rub in with your hands until you get fine breadcrumbs form.
225 g Unsalted Butter, 115 g Granulated Sugar, 315 g Plain Flour (All-purpose)
Stir in the chocolate chips and mini eggs.
100 g Chocolate Chips, 150 g Mini Eggs
Firmly press the shortbread dough into the lined tin.
Air fry for 20 minutes until lightly golden. Allow to cool then cut into bars or squares.
Notes
Oven Method: No air fryer? Bake in a preheated oven at 180°C (160°C fan / 350°F) for 20–25 minutes, until lightly golden and set.
Preheat the air fryer: This helps the shortbread cook evenly and improves the final texture.
Check early: Air fryers vary, so start checking a few minutes before the end of cooking time to avoid over-browning.
Texture tip: The shortbread may look slightly soft when you remove it, but it will firm up as it cools.
Cool before slicing: Let it cool completely in the tin before cutting into bars to prevent crumbling.
Mini egg prep: Crush or halve the mini eggs before adding — this makes them easier to slice and distributes the chocolate evenly.
Tin size matters: Use a small tin that fits your air fryer basket to ensure even cooking and the right thickness.