Makes: 80, Calories: 50

Ingredients:

• 350g plain flour.  1197
• 1 tsp vanilla essence.  17
• 1 tsp ground cinnamon (optional)
• 2 tsp baking powder.  14
• 250g golden caster sugar.  1000
• 3 eggs, beaten.  225
• 100g pecans, chopped.   712
• 75g mini fudge chunks, chopped.   342
• 100g white choc chunks.   530

Method:

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Line 2 large baking trays with parchment.
3. Stir all ingredients together until clumpy.
4. Knead lightly and divide into 4 pieces.
5. Roll into 30cm sausages. Put 2 per tray.
6. Bake for 25-30 mins until firm but pale.
7. Transfer to rack. Turn oven to 120°C Fan.
8. Cut into 1cm diagonal pieces with bread knife, lay flat on trays. Bake for 15 mins.
9. Turn and bake for 15 mins more.
10. Cool completely on wire rack. Store in airtight tin. (Good for 2-3 weeks)

Calories = 4037

• 4037 / 80 = 50

Tip: Fudge pieces make cutting very difficult. Leave to cool to reduce stickiness.