Fudge shortbread

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You can't get better than crumbly shortbread with oozy fudge pieces and this recipe from Woman's Weekly is perfect for kids' parties.

Makes: 8 Wedges

Child friendly

Ingredients

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.

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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

Method

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.

Storage notes: Not suitable for freezing, but will keep well for up to 4-5 days in an airtight container. Nutritional information is for the maximum number of servings

By Jennifer Shepherd

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Nutritional information per portion

Calories 240(kcal)
Fat 14.0g
Saturates 1.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.