RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cookies: Moist Fudge Squares - dairy
This is from a March, 1996, column by Evelyn Rose in the Jewish Chronicle, UK. Ruth MOIST FUDGE SQUARES ~~~~~~~~~~~~~~~~~~~ Makes about 20. Keep 1 week in an airtight container. Freeze 3 months. 2 oz. (50 g) butter or margarine, softened 3 oz. (75 g) soft cream cheese 7 oz. (200 g) caster [superfine] sugar 2 eggs, beaten 2 oz. (50 g) matzah cake meal 3 oz. (75 g) plain chocolate, melted and cooled 2 tbsp potato flour [starch] 3-1/2 to 4 oz. (100-125 g) finely chopped walnuts or pecans Melt the broken-up chocolate either on top of the stove in a small bowl over hot water, or for 1-1/2 minutes on full power in the microwave. Cream together the butter, cream cheese and sugar until fluffy. Add the eggs followed by the cake meal, potato flour, cooled chocolate and chopped nuts and mix until smooth. Spread the batter in a greased 7 x 11 inch (18 x 28 cm) tin or a 9 inch (22-1/2 cm) square tin or foil container. Bake for 25 minutes until firm to gentle touch. Cut into squares while warm.
