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Natalie Oldfield's Uncooked Fudge Fingers


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UNCOOKED FUDGE FINGERS

Makes 1 slice

 

Ingredients:

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

Chocolate icing

2 cups icing sugar

½ cup cocoa

50g butter, softened

water

 

Method:

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.

 

Enjoy!


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