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Almond Fudge Crumbles

A home-style Almond Fudge Crumbles made with Vanilla Fudge, Plain White Flour, Bicarbonate Of Soda, Unsalted Butter, and Muscovado Sugar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 50 g
• 200 g
• 2 1/2 ml
• 125 g
• 125 g
• 25 g

Method (preview)

1. 1

   Preheat the oven to 190C, 375F, Mark 5.

2. 2

   Lightly grease two baking sheets.

3. 3

   Crumble the almonds into small flakes.

4. 4

   Finely dice the fudge.

5. 5

   Sift the flour, salt and bicarbonate of soda into a bowl.

6. 6

   Add the butter, cut into small pieces, and rub in using the fingertips.

7. 7

   Add the sugar, egg, almond essence, flaked almonds and fudge and mix to a fairly firm dough.

8. 8

   Turn onto a lightly floured surface and roll into a cylinder, 23cm (9 inches) long.

9. 9

   Cut the dough into 24 rounds.

10. 10

    Place the rounds, slightly apart on the baking sheets.

11. 11

    Lightly crumble the almonds and chop the fudge for the topping.

12. 12

    Scatter over the biscuits and press down lightly to adhere.

13. 13

    Bake the biscuits for about 12 minutes until turning golden around the edges.

14. 14

    Leave on baking sheets for 5 minutes the transfer to a wire rack to cool. Serve dusted with icing sugar.

15. 15

    Coffee and walnut crumbles: Add 15ml (1 Tbsps) finely ground espresso coffee to the dry ingredients and substitute finely ground walnuts for the almonds.