Cookie Recipes: Almond Fudge Crumbles by Recipe Cottage

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	Almond Fudge Crumbles

		Almond Fudge Crumbles Makes 24 75 g flaked almonds 50 g vanilla fudge 200 g plain white flour pinch salt 2.5 ml (1/2 tsp) bicarbonate of soda 125 g unsalted butter 125 g muscovado sugar 1 egg 5 ml (1 tsp) almond essence 25 g flaked almonds 25 g vanilla fudge icing sugar, for dusting Preheat the oven to 190C, 375F, Mark 5. Lightly grease two baking sheets. Crumble the almonds into small flakes. Finely dice the fudge. Sift the flour, salt and bicarbonate of soda into a bowl. Add the butter, cut into small pieces, and rub in using the fingertips. Add the sugar, egg, almond essence, flaked almonds and fudge and mix to a fairly firm dough. Turn onto a lightly floured surface and roll into a cylinder, 23cm (9 inches) long. Cut the dough into 24 rounds. Place the rounds, slightly apart on the baking sheets. Lightly crumble the almonds and chop the fudge for the topping. Scatter over the biscuits and press down lightly to adhere. Bake the biscuits for about 12 minutes until turning golden around the edges. Leave on baking sheets for 5 minutes the transfer to a wire rack to cool. Serve dusted with icing sugar. Variations: Coffee and walnut crumbles: Add 15ml (1 Tbsps) finely ground espresso coffee to the dry ingredients and substitute finely ground walnuts for the almonds. Apple and raising crumbles: Use raisin fudge and substitute chopped dried apples for half of the almonds