August is traditionally becoming a month of excess. We started it with a lovely weekend in Scotland, lunches with friends, dinners with friends, a day out that ended in me running towards a conga line like my life depended on it at 9.30pm in the evening after indulging in a leeetle too much free champagne, an Indian feast with the Outlaws; where I encouraged my four year niece to rub my belly to aid the digestion, work lunches out that included BBQ brisket rolls and huge platters of bacon ribs – I didn’t invite anyone to rub my belly on those occasions, oh and a little wine tasting. But there are only a few more days to go, I just have to see out this weekend with a little bit more gluttony with a brunch and dinner and drinks. I am celebrating you see, not many people turn thirty again and I’m fortunate it’s happening to me.
The other day I had one of these for breakfast and it is doubtful I will be wearing my skinny jeans for my thirty again celebration. September is the new January in my books.
- 100g plain flour
- 100g self raising flour
- 100g corn flour
- 40g cocoa powder
- 115g icing sugar
- 228g butter
- 397g tin of condensed milk
- 200g smooth peanut butter
- 30g butter
- 50g pretzels
- Preheat the oven to 190 degrees or 170 degrees fan.
- Line a square 9 inch tin with baking paper.
- If using a freestanding mixer, place all the ingredients into the mixer and process until the mixture comes together in a dough.
- If making by hand, place all the ingredients into a large bowl and rub the butter in to the dry ingredients until it resembles fine breadcrumbs. Knead the mixture until it comes together into a smooth dough.
- Place the dough into the cake tin and keep working it out until it is uniform in depth and smooth on top. Prick the dough all over with a fork and place in the oven for 40 minutes. Leave to cool completely.
- Put the condensed milk, peanut butter and butter into the saucepan. Place over a gentle heat and stir to combine. Once the butter has melted, pour this mixture on top of the shortbread and spread out evenly. Leave to cool before topping with crushed pretzels, I found it best to crush the pretzels in my hands so as not to create pieces rather than powder, you may need to press the pretzels into the fudge a little. Cover the tin with cling film and allow to set in the fridge for a few hours or overnight. Cut into 16 squares, which can be kept in the fridge.