Natalie Oldfield's Uncooked Fudge Fingers
UNCOOKED FUDGE FINGERS
Makes 1 slice
1 packet wine biscuits
½ cup chopped walnuts, plus extra for sprinkling
225 g butter
225 g sugar
2 heaped tablespoons cocoa
1 egg, beaten
couple of drops vanilla essence
2 cups icing sugar
½ cup cocoa
50g butter, softened
Crumble biscuits up finely, and mix with nuts. Melt butter, sugar and cocoa together and stir in beaten egg.
Pour over biscuits and nuts, add vanilla and stir well.
Press into sandwich tin to form a block 2–3 cm thick. Refrigerate for 30 mins or until set.
Mix chocolate icing ingredients together until smooth, and ice the base. Sprinkle with extra chopped nuts. Cut into fingers.