Method
Preheat oven to 170C, 325F, gas mark 3. To
make the shortbread, cream together the margarine
and sugar until soft and fluffy, then fold in the
flour. Press the mixture into a Swiss roll tin and
bake for about 20 minutes or until lightly golden.
Cool slightly. To make the fudge, place the condensed
milk, margarine and sugar in a small pan and bring
to the boil over a moderate heat, strirring all the
time. Simmer for 5 minutes. Pour over the shortbread
mixture and allow to cool. Melt the chocolate in a
small bowl over a pan of hot water. Pour over the
fudge and shortbread, allow to set and cut into fudge
squares.
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