Fudge shortbread recipe

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makes: 8 Wedges
Cost: not

Nutrition per portion

Calories 240 kCal 12%
Fat 14g 20%
  -  Saturates 1gg 5%
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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.


    • 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.

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