Chocolate fudge slice
( MAKES about 20 pieces )
Photo by Annabel Langbein Media
I've made this easy update on the classic biscuit slice in a round cake tin and cut it into wedges for a morning or afternoon tea treat, but you could also make it in a swiss roll tin if you want to cut it into squares for lunchboxes. You can also dress it up with chocolate icing for an after-dinner nibble. It can also be made in different flavours - leave out the cocoa and use lemon juice and zest and some coconut, and ice with a lemony icing. The butter is what makes it set. Ready in 20 mins.
- Line a 20cm-diameter loose-bottom round cake tin with baking paper.
- Melt the butter in a pot. Whisk in the eggs, honey, golden syrup, cocoa and vanilla. Slowly bring to a boil, stirring constantly. Remove from the heat as the mixture comes up to the boil and add the crushed biscuits and nuts or sultanas, if using.
- Mix until well combined and press into the prepared cake tin. Chill and cut into thin wedges when firm. Store in an airtight container in a cool place for up to a week.
More easy baking recipes from Annabel
For more great Annabel Langbein recipes see her new winter annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95), or visit annabel-langbein.com.