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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Nice to serve with coffee or tea. These are really lovely sorry but I have had to put topping ingredients in directions. Ingredients:
60 g butter |
125 g ground almonds |
1/2 cup caster sugar |
2 eggs |
2 tablespoons plain flour |
60 g butter |
1/3 cup sugar |
1/3 cup liquid glucose |
125 g sliced almonds |
2 tablespoons water |
90 g dark chocolate |
30 g copha |
Directions:
1. BASE.
2. Place butter, ground almonds and sugar in small bowl and beat until combined. Add eggs, mix well. Add sifted sugar and flour and stir through. Grease 2 oven trays, line with greaseproof paper and grease paper lightly. Divide base evenly between the trays, spreading mixture to a length of 20cm (8in) by 15 cm (6in) wide. Bake in a moderately hot oven for 7 minutes or until golden brown. Remove and spread with topping whilst still warm. Return to oven and bake a further 5 minutes or until topping is a pale golden brown colour.
3. Cut into fingers while still warm and allow to cool on wire rack. Melt chocolate and Copha in top part of a double saucepan over simmering water ( I use my microwave on a low setting) . Pour chocolate into a small bowl, dip biscuits diagonally (so as to get chocolate on a diagonal) into chocolate, place on aluminum foil to set. Store in airtight container in refrigerator.
4. TOPPING.
5. Place butter, sugar glucose, flaked almonds and water in a small saucepan, stir over low heat until sugar dissolves. Bring to boil and boil for 4 minutes.
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