Desserts · Recipe No. 8
Fudge fingers
Fudge fingers made with hazelnuts, plain chocolate, butter and digestive biscuits. The recipe serves 4; change the portions and units below and the amounts update.
- Serves 4
Method
Pre heat the oven gas 4/180c/350f.
Spread the nuts on a baking tray and bake until lightly toasted.
Rub the nuts in a tea towel to remove the skins, then chop roughly.
Melt the chocolate, butter and salt together.
Cut the biscuits into 1 cm pieces and mix with the nuts into the chocolate mix.
Turn the mixture into a lined 7 inch square tin and smooth.
Place mixture into a refrigerator for 30 minutes.
Cut into fingers, store in an airtight container in the refrigerator.
Tip: tap a step to tick it off as you cook.
Shopping list for 4 portions
Dairy & eggs
Baking
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “Fudge Fingers” and the original recipe card.
