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LOCATION: Recipes >> Misc >> DAPHNE'S FUDGE SLICE

Print this Recipe    DAPHNE'S FUDGE SLICE

Melt in a pot :- 1/4 lb butter 3/4 cup currants or sultana
1/2 cup sugar

Add to :- 1 cup flour 1 Tbs cocoa
1/2 tsp baking powder

Press into flat tin and cook in mod. oven 30-35 mins.
Ice while hot with chocolate icing. When cool cut into squares.

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HIGHLAND SHORTBREAD

200g plain flour 100g cornflour
100g icing sugar 200g butter cut into small pieces
castor sugar

Sieve flours and icing sugar. Add butter and rub in until mixture
resembles fine breadcrumbs, then knead together to give a stiff dough.
Divide into 4 and form into rounds about 1/4" thick on a lightly floured
baking sheet.
Prick all over and mark into sections with a sharp knife. Crimp the
edges with thumb and fingers and cook at 160 C. (325 F) for about 35-40 mins.
till pale brown. Re-mark into sections and leave to cool on baking sheet.
Store in airtight container.

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GUERNSEY GINGER BISCUITS

240g flour 120g butter
90g sugar 120g treacle
3 level tsp ginger grated rind of 1/2 lemon

Cream together the butter and sugar, work in the treacle, add the
lemon rind and beat well. Gradually sift in the flour and ginger, and
work to a soft dough. Form into large marble sized balls and flatten
on a greased tray, leave a little room to spread. Bake in a fairly hot
oven 190 C (375 F) for 15 mins. leave to cool on the tray.

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CITRUS MERINGUE FINGERS

100g butter 100g castor sugar
3 eggs separated grated rind of large lemon
2 Tbs lemon juice 200g S.R. flour sifted
50g chopped nuts (hazel-walnuts) 150g icing sugar sifted

Cream butter and sugar until light and fluffy. Beat in egg yolks,
lemon rind and juice. Gradually beat in flour until fairly stiff. Press
into shallow 28x18 cm tin lined with baking paper. Sprinkle nuts over top.
Whisk egg whites until stiff. Gradually whisk in the icing sugar
reserving 1 Tbs. Spread meringue evenly over the nuts pulling into peaks.
Sprinkle with reserved icing sugar. Bake at 160 C. (325 F.) for approx.
45 mins. or until golden brown. Cool in tin then cut into fingers.

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WALNUT RUM MERINGUES

1 egg white 1 tsp cornflour
1/2 cup castor sugar 60g walnuts
2 tsp rum

Beat egg-white until soft peaks form, gradually add sugar, beat until
dissolved. Fold in finely chopped walnuts, sifted cornflour and rum.
Drop half-teaspoonfuls of mixture on to well greased lightly-floured oven
trays. Allow room for spreading. Bake in slow oven 30 mins. When cold,
sandwich together with chocolate cream.

CHOCOLATE CREAM.......125g butter 1/2 tsp rum
1 cup icing sugar 60g dark chocolate
Melt thoroughly chopped chocolate in basin over hot water. Cool a
little. Cream butter and sugar until light and fluffy. Stir in rum and
chocolate. Refrigerate until ready to use.

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