220gwhite chocolate chopped (or white choc buttons)
1cup100g malted milk powder (horlicks or similar)
For the biscuit base;
Preheat oven to 180C / 350F / 160C Fan forced. Line a slice tin, approx. 8x12 inches (20x30cm) with baking paper.
Add the flour, malted milk powder, sugar and baking powder to the bowl of a food processer, and pulse to combine. Add the butter and blend for about 30 seconds until the mixture looks like breadcrumbs. Add the egg and blend until it starts to clump together.
Pour the mixture into the lined tin, then lay a sheet of baking paper over the top. Use your hands or roll a glass jar over the top to spread the mix to the edges and into the corners evenly. Remove top layer of baking paper, then bake for 25 minutes until golden.
For the fudge layer;
Combine the sweetened condensed milk, sugar, glucose or corn syrup, butter and vanilla in a heavy based saucepan. Stir, over low heat, without boiling, until the sugar is dissolved and the mixture is smooth.
Continue to stir for another 6-8 minutes over low heat until the mixture has thickened a little.
Remove from heat. Add the white chocolate and stir until melted. Add the malted milk powder and vanilla and quickly stir it through (it will thicken quickly now).
Moving quickly, pour the fudge over the biscuit base. Use a spatula to spread it out evenly
For the topping;
Melt the chocolate in 30 second increments in the microwave making sure to stir well between each so that you don’t burn the mix. Pour and spread it over the top of the fudge layer.
Allow to cool for half an hour at room temperature, then cover with plastic wrap and refrigerate for 3-4 hours before serving.
I use a standard Australian 20ml tablespoon (equiv. to 4 teaspoons)
It’s always best to weigh out your ingredients, but if you don’t have a kitchen scale, then measure things like flour and cocoa but using the spoon and level method. DON’T just use your cup to scoop out of the flour container as you will end up with too much. Instead, spoon it into the cup measure, then level off with the back of a knife. Don’t tap it down to flatten it as, again, you’ll end up with too much.
Author: Marie Roffey
Course: Dessert, Snack, Sweets
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