A lunchbox favourite with a crumbly twist, this no-bake fudge is rich, nostalgic, and perfect for sharing (or saving for yourself).
MAKES: Around 24 squares
This biscuit fudge has been a family recipe for many years – I remember opening my lunchbox and smiling with glee when I saw Mum had packed some in. Make sure not to crush the biscuits too finely; you want more of a rubble than fine crumbs. This is best made the night before, ready for morning tea the following day.
Ingredients
Method
- Grease and line a rectangular brownie tin.
- In a small saucepan, gently melt the butter and sugar. Remove from the heat.
- Crush the wine biscuits into a rubble. I find it is easiest to put the biscuits in a ziplock bag and use a rolling pin to break them up.
- Whisk the egg into the melted butter and sugar. Stir in the sifted cocoa with a wooden spoon, then the wine biscuit pieces.
- Press the mixture firmly into the prepared tin, smoothing the top with the back of a wooden spoon. Refrigerate for at least 3 hours, until fully set.
- Cut into squares, and store in an airtight container in the fridge for up to 4 days.
This recipe was originally published in the article A Dash of Wonderland in Issue 47 – The Truth About You. You can get this issue here to enjoy more mindful inspiration.
