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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.


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


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