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Walnut Fudge Cookies

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Recipe

 

Yield

servings

Prep

10 min

Cook

33 min

Ready

43 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 ounces butter
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6 ounces all-purpose flour
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1 ounce custard powder
(Birds)
*
3 ounces sugar, superfine
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2 ounces walnuts
chopped
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Fudge topping
2 ounces butter
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3 ounces brown sugar
soft
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2 tablespoons cream
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Ingredients

Amount Measure Ingredient Features
115.6 ml/g butter
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173.4 ml/g all-purpose flour
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28.9 ml/g custard powder
(Birds)
*
86.7 ml/g sugar, superfine
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57.8 ml/g walnuts
chopped
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Fudge topping
57.8 ml/g butter
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86.7 ml/g brown sugar
soft
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3E+1 ml cream
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Directions

Rub the butter into the flour and custard powder until the mixture resembles breadcrumbs.

Stir in the caster sugar and chopped walnuts.

Press the mixture into the shallow, greased, 11-inch by 7-inch baking tin and bake at 325℉ (160℃)./160 degrees C., Gas Mark 3, for 30 minutes.

Leave to cool in the tin.

Cut into fingers while still slightly warm and leave until set.

To make the fudge topping, place the butter, soft brown sugar and cream in a saucepan.

Boil for 3 minutes then beat until the mixture is the consistency of fudge.

Pour quickly over the cooling biscuits and leave to cool completely.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 56664% from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 23g 114%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 251mg 10%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 22% Vitamin C 0%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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