Chocolate fudge biscuit sandwiches recipe
A recipe from the Good Food collection.
Ingredients
250g (2 cups) plain flour
30g (¼ cup) unsweetened cocoa powder
200g cold unsalted butter, chopped
100g (heaped ¾ cup) icing sugar
2 egg yolks, lightly beaten
1 tsp natural vanilla extract
Filling
100g (⅔ cup) chopped good-quality dark chocolate
1 tbsp golden syrup or dark corn syrup
25g unsalted butter, softened
Method
Step 1
Sift the flour and cocoa powder into a bowl. Using your fingertips, lightly rub in the butter until the mixture resembles fine breadcrumbs. Sift the icing sugar into the bowl, then stir in using a wooden spoon. Add the egg yolks and vanilla and stir until a soft dough forms.
Step 2
Turn out onto a lightly floured work surface and shape into a block about 4cm deep, 26cm long and 6cm wide. Wrap in plastic wrap and refrigerate for 30 minutes, or until firm.
Step 3
Meanwhile, preheat the oven to 200C. Lightly grease two baking trays.
Step 4
Cut the dough into 40–48 slices, about 5 mm wide, and place on the baking trays, spacing them well apart to allow for spreading.
Step 5
Bake for 10 minutes, or until firm. Remove from the oven and leave to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
Step 6
Meanwhile, make the filling. Put the chocolate in a small heatproof bowl. Set the bowl over a small saucepan of simmering water, ensuring the base of the bowl doesn't touch the water. Stir until the chocolate has melted, then remove from the heat. Stir in the golden syrup and butter until smooth. Allow to cool a little, then refrigerate for 10 minutes, or until the mixture is thick enough to spread.
Step 7
Use the chocolate filling to sandwich pairs of the biscuits together.
Step 8
Chocolate fudge sandwiches are best eaten the day they are made. Unfilled biscuits will keep for up to 3 days, stored in a cool place in an airtight container. The filled biscuits can be frozen in an airtight container for up to 4 weeks.
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