|
|||||
|
|||||
|
![]() |
![]() FUDGE FINGERS INGREDIENTS 40g hazelnuts,
roasted and peeled
METHOD Toast and skin the hazelnuts and then chop them roughly. Keep them aside. Cut the biscuits into half-inch pieces and also keep aside. Melt the chocolate,
butter and salt together in a double boiler or over a very low heat. Then
mix the chopped nuts and biscuits into the chocolate. Grease a baking tin
and pour this mixture into it. Press it into a smooth layer and leave to
chill for at least 2 hours. Cut into fingers and serve it with dollops
of love.
|