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Shortcake with a chocolate fudge topping by Nikki Legon

Shortcake with a chocolate fudge topping by Nikki Legon

Shortcake with a chocolate fudge topping...

shutterstock 19459933

Serves 6


SHORTCAKE

175g butter

75g caster sugar

175g plain flour

75g fine semolina

 

CHOCOLATE GANACHE

250g butter

250g dark chocolate

4 tbsp milk

60g dark brown sugar

1/2 tsp vanilla essence

 

METHOD

Cream the butter until softened, then beat in the sugar.

Sift in the flour and semolina and work to a smooth dough.

Roll out and using a cutter cut out circles and place on a baking tray.

Prick each round with a fork to stop it rising.

Bake for 50 to 60 minutes on the centre shelf.

Leave to cool.

For the ganache, put the butter in to a pan and melt on a low heat.

Mix in the chocolate, stirring until melted.

Add the sugar, milk and vanilla essence, mixing until really smooth. 

Leave it to cool, then place in the fridge to set.

To serve, take the chocolate fudge sauce out of the fridge 30 minutes before you need it just to bring it to a spreadable consistency.

Generously spread onto the biscuits, and decorate with chocolate curls and raspberries.