Thomas Fudge's Biscuits For Cheese, 300 g

Product Information

Get your kids to take small pieces of cookie dough and gently roll them into balls. Lay them on your prepared baking tray leaving enough space between them so they’ve got room to spread in the oven. Roll each piece into a round ball then put onto the lined tray and flatten a little with your hand – repeat with the other seven biscuits. Tear the mixture in half. Pull each piece into half again then each smaller piece into two, trying to keep them about the same size. This makes eight pieces of biscuit dough.

Measure in the flour and baking powder. Make sure your kids use their finger to level the tea spoon so you add just the right amount of baking powder. Burton’s has bought the business from private equity firm Livingbridge, which acquired it in 2016 from the descendants of founder Thomas J Fudge. Originally a bread bakery, Fudge’s switched its focus to luxury biscuits in the 1980s, and produces Marmite biscuits made under license from Unilever. As part of the integration, the FBC Leadership Team will now be undertaking a strategic review which will determine the details behind the transition. Thomas Fudge’s is a great business with a fantastic portfolio of premium products and baking expertise handed down through generations.”Burton’s Biscuit Co is to boost its presence in the premium biscuit market with the acquisition of Thomas Fudge’s. It is important to ensure that the butter is fully melted as otherwise there would be a few globs of butter in the fudge mix. The chocolate and dry biscuit mixture is pressed into a greased dish and left to set in the refrigerator. As easy as that…Enjoy! Commenting on the merger, Browne said: “ After many years of looking at one another, we are excited about bringing together two businesses that share the same passion for crafting British biscuits with care, quality and innovation.’’ ​

Note 2 I developed this recipe with dark chocolate as I feel that we need a balance between the sweetness of the biscuits and the possibly over sweetness of the chocolate. Dark chocolate is much more bitter than milk chocolate, so it provides this balance in a way that milk chocolate would not achieve. Mix the eggs and vanilla into the creamed sugar / butter mixture. Add the flour and baking powder and fudge. Remove them from the oven and leave them to cool on the baking tray. They’ll continue to harder as they cool. This is good news for Fudges Biscuits, down in misty Dorset, often considered to be ‘Britain’s larder’. Fudges manufacture the best florentines in the UK and created a fabulously large range of biscuits to go with cheese. I used Fudges cheese biscuits when I ran The Underground Restaurant at Camp Bestival, to highlight the range of products, including good cheeses, from Dorset.These were a big hit in the Traybakes household. The base is sweet and a little crumbly and, funnily enough, a little bit fudgy too. I particularly love their charcoal cheese biscuit, which not only looks great on the cheese board but charcoal is reportedly good for digestion, specifically flatulence. Get your kids to add the vanilla. You may need to hold the measuring spoon while your kids pour in the vanilla or vice versa. Older children should be able to do this themselves. Once you have crushed the biscuits, set them aside as we prepare the fudge, then we add them in at the final stages of the recipe. Step by step instructions 5 to 8 Cream the butter and sugar together with the k-paddle of your free-standing mixer, a hand held mixer or some wooden spoons. Cream it for a minute or so until it is light and fluffy. You may need to scrape down the sides of your bowl with a spatula to ensure everything is mixed in.