Nutty Fudge Shortbread

Nutty Fudge Shortbread

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Servings: 16 wedges
Calories: 448
Prep Time 40 minutes
Cook Time 40 minutes


  • 11 oz plain flour sifted
  • pinch of salt
  • 4 oz caster sugar
  • 8 oz unsalted butter softened
  • 4 oz light muscovado sugar
  • 2 tbsp golden syrup
  • 6 oz can condensed milk
  • 11 oz plain chocolate
  • 3 1/2 oz walnut halves
  • 3 1/2 oz hazelnuts lightly toasted


  • Preheat the oven to 180°C/160°C fan oven/Gas Mark 4.Whiz the flour, salt, caster sugar and 125 g (4 1/2 oz) of the butter in a food processor until it begins to come together. Press the mixture into a 20 x 30cm (8 x 12 in) greased Swiss roll tin and smooth over with the back of a spoon. Bake for 20 to 30 minutes or until golden. Leave to cool.
  • Put the remaining butter, muscovado sugar, syrup and condensed milk in a pan and heat gently, but do not boil. Whisk together until combined. Pour over the shortbread, smooth the surface and chill for 3 hours.
  • Melt the chocolate in a heatproof bowl over a pan of simmering water. Mix with the nuts and pour over the fudge mixture. Smooth the top and leave to set. Cut into wedges to serve.
Calories: 448 kcal
Carbohydrates: 51 g
Protein: 6 g
Fat: 27g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 34 mg
Sodium: 21 mg
Potassium: 199 mg
Fiber: 3 g
Sugar: 32 g
Vitamin A: 385 IU
Vitamin C: 1 mg
Calcium: 60 mg
Iron: 2 mg
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