recipes_Australia_June_2017

20 recipes+ JUNE 2017

Biscuit Fudge Slice

MAKES 24 PREP 20 minutes

+ 4 hours to chill COOK 5 minutes

COST 65� a piece

180g butter, chopped

1 cup caster sugar

1 cup walnuts, toasted, finely chopped

1/3 cup milk

2 tablespoons cocoa powder, sifted

2 teaspoons vanilla essence

450g un-iced plain biscuits,

finely crushed

1 Grease and line a 20cm (base

measurement) square cake pan,

extending paper 5cm above rim of

pan. Place the butter, sugar, walnuts,

milk, cocoa powder and essence in

a saucepan over moderate heat; cook

and stir for 3 minutes or until melted

and combined. Place biscuit crumbs

in a large heatproof bowl. Add butter

mixture; mix well.

2 Press biscuit mixture over base of

prepared pan; level surface. Cover with

plastic food wrap; chill for 4 hours or

until firm. Remove from pan. Using

a large, sharp knife, cut into squares.

MAKE AHEAD

You can make this

slice up to 3 days

ahead. Store in an

airtight container

in the fridge