Shortbread Fudge Slice Recipes

FUDGE-TOPPED SHORTBREAD

Steps:

• In a bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned, 16-20 minutes. , In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.

EASY MILLIONAIRE'S SHORTBREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
• To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
• Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
• Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
• To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
• Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
• For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.

MINCEMEAT & SHORTBREAD SQUARES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.
• Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.
• Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.

APRICOT FUDGE SLICE

Steps:

• Heat 125g butter, brown sugar and condensed milk until the butter has melted.
• Do not boil.
• Add chopped apricots and crushed biscuits; mix well.
• Press into a greased 20 x 30cm sponge roll tin.
• Ice with Lemon Icing:.
• Beat butter until pale and fluffy.
• Add icing sugar, grated rind and lemon juice and sufficient water so that you have a fluffy light mixture.
• Spread over the slice and sprinkle with coconut.
• Set in refrigerator.
• Cut into squares.

ANNA'S UNCOOKED FUDGE SLICE

Steps:

• Melt butter over a low heat, add condensed milk.
• Crush wine biscuits by putting them inside a plastic kitchen bag and rolling them with a rolling pin until resembling large breadcrumbs.
• Pour butter mixture over biscuits, and mix in cocoa, sultanas and coconut.
• Press into a slice tin then ice.
• To make chocolate icing, mix icing sugar, second measure of cocoa powder, second measure of butter and water together - butter and water amounts vary according to personal taste. Too much water and the icing won't set well.
• Slice when cool, and store in fridge. Also freezes well.

SHORTBREAD FUDGE SLICE

Steps:

• Grease a 20cm x 30cm pan.
• Place a strip of baking paper to cover the base and extend over 2 opposite sides.
• Beat butter and sugar in a small bowl with electric mixer until fluffy.
• Add egg and beat to combine.
• Sift the flours together and stir into mix.
• Spread mixture over base of prepared pan.
• Bake in 325 degree F oven (160 degree C) about 20 minutes until lightly browned.
• While the base is baking make the fudge topping by combining all the topping ingredients in a medium saucepan.
• Stir over a low heat until chocolate is melted and ingredients are combined.
• Remove from heat and pour over the baked base.
• Cover and refridgerate for 3 hours or until firm.
• Cut into bars and drizzle each bar with melted white chocolate for a very pretty presentation.
• You can melt the white chocolate carefully in the microwave and use a spoon to drizzle over the fudge topping.