Biscuit fudge recipe - a lunchbox favourite
This biscuit fudge has been a family recipe for many years – I remember opening my lunchbox and smiling with glee when I saw Mum had packed some in. Make sure not to crush the biscuits too finely; you want more of a rubble than fine crumbs. This is best made the night before, ready to pack for the kids’ morning tea the following day.
Serves 24
Ingredients
150 g unsalted butter
⅔ cup caster sugar
250 g packet wine biscuits
1 egg, lightly beaten
4 tbsp cocoa, sifted
1. Grease and line a rectangular brownie tin.
2. In a small saucepan, gently melt the butter and sugar. Remove from the heat.
3. Crush the wine biscuits into a rubble – I find it is easiest to put the biscuits in a ziplock bag and use a rolling pin to break them up.
4. You want some pieces to be smaller than others, but nothing too fine. Whisk the egg into the melted butter and sugar. Stir in the sifted cocoa with a wooden spoon, then the wine biscuit pieces.
5. Press the mixture firmly into the prepared tin, smoothing the top with the back of a wooden spoon. Refrigerate for at least 3 hours, until fully set.
6. Cut into squares, and store in an airtight container in the fridge for up to 4 days.
Images and text from Alice in Cakeland by Alice Taylor, photography by Lottie Hedley and Melanie Jenkins (Flash Studios), published by Allen and Unwin NZ, RRP $45.
AS FEATURED IN ISSUE 66 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW
