Ingredients

• 120g/4oz plain flour
• 50g/1oz caster sugar
• 120g/4oz butter
• 50g/1oz semolina
• 24 pieces butter fudge sweets
• 75g/2oz dark chocolate
• gold luster dust

Directions

• Preheat the oven to 160C/310F/Gas 2 and lightly grease a baking sheet.
• Place all the ingredients for the base into a food processor and blend together. Lightly flour a smooth surface
• then remove the dough and knead lightly until smooth. Leave to rest in the fridge for 30 minutes.
• On a lightly-floured surface roll out the dough to a thickness of about 5mm/¼in. Cut out 12 x 6cm/2in rounds and place on the baking sheet. Prick twice with a fork. If you want to string your gold medals
• use a drinking straw to make a hole in each biscuit.
• Bake for approximately 30-40 minutes until golden-brown and firm. Set aside to cool.
• Once the biscuits have cooled. Soften two pieces of fudge (this can be done by massaging the fudge by hand or warming it in 10 second bursts in a microwave)
• knead into a ball and roll or pat into a circle the same size as the biscuits. Press onto the surface of the shortbread and leave to set on a tray for 30 minutes. Repeat for the remaining biscuits.
• Break the chocolate into small pieces and place in a bowl over a pan of gently simmering water (do not let the bowl touch the water). Melt the chocolate
• stirring infrequently
• until smooth. Leave to cool slightly. Pour the chocolate over the biscuits until they are completely covered. Set aside until the chocolate has set
• then brush the chocolate with the gold luster.