Almond Fudge Crumbles

Directions

1. Lightly grease two baking sheets: you need to bake the biscuits in 2 batches. Break the almonds into small flakes.
2. Sift the flour salt and bicarbonate of soda into a bowl.
3. Add in the butter and rub in using the fingertips.
4. Add in the sugar egg almond essence flaked almonds and fudge and mix to a fairly hard dough.
5. Turn the dough onto a lightly floured surface and roll into a cylinder 23 cm (9 inches) long.
6. Cut the dough into 24 rounds.
7. Place 12 rounds slightly apart on each baking sheet.
8. Scatter the crushed almonds and minced fudge over the biscuits and press down lightly to adhere Bake one sheet at a time on the grid shelf on the fourth set of runners in theroasting ovenwith the cool plain shelf on the top set of runners for 9 to 10 min till turning golden brown around the edges.
9. Bake one sheet at a time on the grid shelf on the second set of runners for 10 to 12 min till golden brown around the edges.
10. Loosen the biscuits with a palette knife. Leave on the baking sheets for 5 min then transfer to a wire rack to cold. Serve dusted with icing sugar.
11. Use a slab of vanilla or possibly cream fudge or possibly individually wrapped sweets. Dont position the biscuits too close to the edge of the baking sheet or possibly they will cook unevenly. Remember to cold the cool shelf between baking the batches of cookies. Turn the baking sheet around for the last few min of baking to ensure even cooking.
12. Variations: Coffee and Walnut Crumbles: Add in 15ml finely grnd espresso coffee to the dry ingredients and substitute finely grnd walnuts for the almonds.
13. apple and Raisin Crumbles: Use raisin fudge and substitute minced dry apples for half of the almonds.
14. Makes 24