Fudge Topped Shortbread And Chocolate Cracletops by Zarnak Sidhwa

Ingredients for Fudge Topped Shortbread:

• 8 oz butter
• 1/2 cup icing sugar
• 1/4 tsp salt
• 1-1/4 cups flour

For Topping:

• 12 oz chocolate
• 1 can condensed milk
• 1/2 tsp almond essence
• 1/2 cup almonds, blanched, sliced and roasted

Method:

1. Beat butter, icing sugar and add salt, fold in flour and mix well.
2. Press evenly in a Swiss roll tin.
3. Bake at 180 degree C for 20 minutes.
4. Remove and cool.
5. Mix chocolate and condensed milk in a pan over low heat till chocolate is melted.
6. Add in almond essence.
7. Spread evenly over shortbread.
8. Sprinkle with almonds and press in lightly.
9. Chill overnight and cut in bars or squares and serve.

Ingredients for Chocolate Cracletops:

• 7 oz plain chocolate, chopped
• 1/2 cup unsalted butter
• 1/2 cup caster sugar
• 3 eggs
• 1 tsp vanilla essence
• 2 cups flour
• 1/4 cup cocoa
• 1/2 tsp baking powder
• Pinch of salt
• To coat: 1-1/2 cup icing sugar, sifted
  

Method:

1. On low heat, melt chocolate and butter, stir till smooth.
2. Remove from heat and add in the sugar, mix till sugar dissolves.
3. Add eggs, vanilla essence, flour, cocoa powder, baking powder and salt.
4. Mix well
   
5. Cover and refrigerate for a few hours or overnight.
6. Dough should be cold and able to hold its shape.
7. Place icing sugar in a bowl.
8. Using an ice cream scoop, make small balls of the cold dough and drop each ball one at a time
   
9. In the icing sugar, until it is heavily coated.
10. Top to remove excess icing sugar.
11. Place balls 1 inch apart on a tray and bake at 180 degree C for 10-15 minutes or till tops feel firm.
12. Cool on a wire rack.
13. These cookies should be crispy on the outer side and soft inside upon baking, they will crack on the top.