Walnut Fudge Cookies
Yield
servingsPrep
10 minCook
33 minReady
43 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
butter
|
|
| 6 | ounces |
all-purpose flour
|
|
| 1 | ounce |
custard powder
(Birds) |
* |
| 3 | ounces |
sugar, superfine
|
|
| 2 | ounces |
walnuts
chopped |
|
| Fudge topping | |||
| 2 | ounces |
butter
|
|
| 3 | ounces |
brown sugar
soft |
|
| 2 | tablespoons |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
butter
|
|
| 173.4 | ml/g |
all-purpose flour
|
|
| 28.9 | ml/g |
custard powder
(Birds) |
* |
| 86.7 | ml/g |
sugar, superfine
|
|
| 57.8 | ml/g |
walnuts
chopped |
|
| Fudge topping | |||
| 57.8 | ml/g |
butter
|
|
| 86.7 | ml/g |
brown sugar
soft |
|
| 3E+1 | ml |
cream
|
|
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.
