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1
Lightly grease two baking sheets: you need to bake the biscuits in 2 batches.
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2
Break the almonds into small flakes.
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3
Sift the flour salt and bicarbonate of soda into a bowl.
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4
Add in the butter and rub in using the fingertips.
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5
Add in the sugar egg almond essence flaked almonds and fudge and mix to a fairly hard dough.
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6
Turn the dough onto a lightly floured surface and roll into a cylinder 23 cm (9 inches) long.
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7
Cut the dough into 24 rounds.
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8
Place 12 rounds slightly apart on each baking sheet.
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9
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.
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10
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.
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11
Loosen the biscuits with a palette knife.
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12
Leave on the baking sheets for 5 min then transfer to a wire rack to cold.
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13
Serve dusted with icing sugar.
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14
Use a slab of vanilla or possibly cream fudge or possibly individually wrapped sweets.
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15
Dont position the biscuits too close to the edge of the baking sheet or possibly they will cook unevenly.
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16
Remember to cold the cool shelf between baking the batches of cookies.
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17
Turn the baking sheet around for the last few min of baking to ensure even cooking.
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18
Variations: Coffee and Walnut Crumbles: Add in 15ml finely grnd espresso coffee to the dry ingredients and substitute finely grnd walnuts for the almonds.
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19
apple and Raisin Crumbles: Use raisin fudge and substitute minced dry apples for half of the almonds.
