Delight Your Taste Buds with a  Buttery, Sweet, and Crunchy  Shortbread Biscuit Made Easy.

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
• 100g Fudge (approx)
• 150g Caramelised Biscuit spread 

Equipment

• MIxing Bowl
• Spoon / Fork
• Loose Bottom Tray
• Baking Paper (Prepare tray before you start)

Steps

1.  Unlike the traditional 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 minutes  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. Chop the fudge into chunks and spread that out  evenly on the top too, again leaving a small gap  from the rim. 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 don't want to burn the fudge.