Another treat that's ideal for the cake tin for those spontaneous visits from loved ones. Store it in an airtight tin and it will stay fresh for days, if not weeks. However, it would be a shame to let such a delicious treat sit in a tin for too long.

Ingredients

• 100g Caster Sugar
• 250g Butter
• 375g Plain flour
• Fudge
• Caramelised biscuit spread

Equiptment

• Mixing bowl
• Spoon / Fork
• Quiche tray (round 9") loose bottom 

To Serve

On its own or why not try out one of the following:

Warm the shortbread in 30 second increments for 30 seconds to a minute, dont over do this as you can spoilt it. Warm seperate to the custard.

1. Ice cream
2. Custard

Steps

1. Unlike the tradtional making of shortbread with this we can melt the butter, not fully but enough to make it soft then beat it together with the sugar and flour all in one bowl.
2. Combined to shortbread dough.
3. Take 3/4 of the mixture and press it into a lined baking tin spread it down into the edges and as even as you can.
4. Bake at 165c for around 10 minutes (depending on your oven, please adjust to suit) cook until the edges are slightly golden but not fully cooked.
5. Remove and leave to chill for a few minutess before pouring the spread on top, be sure to warm the spread so it moves freely, spread it to around half inch away from the rim.
6. With the 1/4 remaining shortbread mixture dot it around / sprinkle on the top of the spread.
7. Chop the fudge into chunks and spread that out evenly on the top too, again leaving a small gap from the rim.
8. Bake at 165c for around 10 minutes, until the shortbread is golden brown.

*After the final 10 minutes bake time check it, bake and check every 5 minutes if your not sure, you dont want to burn the fudge.