You can’t get better than crumbly shortbread with oozy fudge pieces and this recipe from Woman’s Weekly is perfect for kids’ parties.
Learn how to make our classic vanilla fudge with our simple recipe!
- 125g (4oz) butter, softened
- 30g (1oz) caster sugar
- 150g (5oz) plain flour
- Pinch of salt
- 30g (1oz) fine semolina
- 60g (2oz) soft fudge, finely chopped
- Baking sheet, buttered
Set the oven to 160°C or gas mark 3.
In a bowl, beat the butter with the sugar until creamy. Sift the flour and salt into the bowl, then add semolina and chopped fudge. Blend in with a spoon, and then work by hand to form a soft dough.
Knead the dough lightly on a floured surface until smooth. Roll out to
a smooth round about 15cm (6in) in diameter. Shape the dough into a neat round, then place it on a baking sheet. Score into eight wedges, prick well with a fork, and then pinch lightly round the edges.
Bake the shortbread in the oven for 35-40 mins until cooked through, though it should remain pale in colour. Allow to cool on baking sheet for about 20 mins, then carefully transfer to a wire rack to cool completely.
Top tip for making Fudge shortbread
Woman's Weekly cookery editor Sue McMahon says: Once cold, keep this shortbread in an airtight container. It goes softer more quickly than ordinary shortbread because of the fudge.