Ginger Fudge Slice

Intro
This recipe is really delicious just plain as is, but for a special occasion flash it up with melted dark chocolate:

• dip each square diagonally in melted chocolate,
• splatter chocolate on top,
• line tin with tin foil and spread a thin layer of chocolate on the bottom, then add biscuit mixture, when set add chocolate on top as well.

Recipe

• 4 ozs butter
• 1 cup brown sugar
• 4 tablespoons condensed milk
• 1 packet wine biscuits (plain sweet)
• 1 cup walnuts
• 1 cup crystalized ginger

Melt butter in saucepan, add sugar and condensed milk. Cook gently, stirring all the time, until sugar is dissolved.

In a kitchen whizz or food processor grind biscuits into fine crumbs, and the walnuts, and the crystallized ginger. Mix butter mixture into crumb mixture. Press into a tinfoil lined tin and refrigerate. Cut into small squares once set. Store in refrigerator.

Shortbread

Intro

When I have been poor, especially at Christmas time when the bambini expect things like Christmas presents and a Christmas meal, I have given gifts of food. One year I made Cashew Fudge packed into Christmas tins, another year Chocolate Truffles packed into small timber boxes which the kids dad made me out of pine offcuts which I washed green with watered down paint. Another year I made shortbread which I wrapped in cellophane and tied with red and gold ribbons. Tomato Relish, Tomato Sauce and Lemon Honey and also good gifts which people liked receiving.

Recipe

Cream together until white and fluffy

• 1 pound (454g) of butter
• 250g icing sugar

Sift together then fold in to the butter mixture in 2 or 3 batches:

• 400g flour
• 100g rice flour
• 110g cornflour

Form into 2 logs, wrap in glad wrap, greaseproof or tinfoil and refrigerate until firm.

Slice into 1/4 - 1/2 inch thick slices, put onto a greased baking sheet and mark tops with a fork making 3 rows of evenly spaced prong marks. Sometimes I use a wooden scottish shortbread mould with thistle marks.

Bake slowly at about 140-150 degrees celcius for at least 30 minutes, maybe 45 - maybe longer. They do not want to be coloured at all and are best when quite dry.