Ingredients:

• 90 gms. Butter
• 1 cup castor Sugar
• 185 gms. flaked Almonds
• 125 gms. dark chocolate
• Oil (to grease)

Method:

1. Cover oven trays with aluminium foil
2. Grease foil lightly with oil
3. Place almonds on separate tray, place into moderate oven for 5 minutes or until golden brown
4. Place sugar, water and butter into pan, stir over low heat until sugar has dissolved and butter has melted
5. Bring to boil. Boil uncovered for 8 minutes or until mixture is dark golden brown
6. Remove from heat immediately, add almonds all at once, stir only to combine
7. Do not over-stir or mixture will turn sugary
8. Working quickly, place tablespoons of mixture onto circles, pressing out to edge of circle with back of spoon. If mixture becomes too thick, return to heat for a few seconds
9. Place chopped chocolate in top of double saucepan, stir over simmering water until chocolate has melted; allow to cool slightly
10. Turn biscuits over on to flat side. Spoon a teaspoonful of chocolate on to flat side and spread out to edge
11. When chocolate is almost set, run a fork through the chocolate to give wavy effect
12. This recipe makes about 18 Toffee Crisps