These might look mean compared to some commercial offerings but, homemade with the best ingredients, these are rich and delicious and simply offer no comparison to anything mass produced. They are also expensive to make, which is another reason for small pieces!
Click on the picture to print or download the recipe.
- Shortbread base:
- 100g unsalted butter
- 150g/1 cup plain flour
- 50g caster sugar
- 250g unsalted butter
- 400g (approx) can condensed milk
- 4 tbsp/½ cup golden syrup
- 300g good milk or plain chocolate
- Preheat the oven to gas mark 5, 190℃, 375℉ and butter a Swiss roll tin. Make the shortbread base. Cut the butter into small pieces and rub it into the flour and sugar until the mixture is fine crumbs. Press the crumbs evenly all over the base of the tin, with your fingers or a palette knife, then bake for 25 minutes, until golden. Leave to cool.
- Cut the butter for the filling into small pieces and melt it in a pan, then add the condensed milk and syrup. Stir until blended then bring to the boil, stirring all the time. Continue to cook, stirring constantly, for 2-3 minutes until thickened then pour over the shortbread base. Leave until cold and set. If the filling splits and the butter runs out as it is boiling, you haven’t been stirring vigourously enough. Don’t worry! Pour the mixture into a bowl, allow it to cool slightly then whisk it until the mixture is back in emulsion. Pour over the shortbread immediately.
- Break the chocolate into squares and melt, either over a pan of just simmering water or in a microwave cooker, stirring every minute until melted. Spread over the cooled fudge filling then leave until set before marking into squares and cutting.