• Preheat oven to 180°c fan

Method for the base

• Combine the butter and sugar until smooth
• Slowly add the egg (if the egg is added too quickly it will curdle)
• Add flour and mix to a smooth short pastry (do not over mix)
• Rest, covered, in the fridge for 30 minutes
  

Method for the topping

• Line a rectangular tray with silicone paper (lining your USA pan is not essential as long as you leave it to go cold before removing, but it is easy to lift out while still warm if you line it to make some handles as shown in bake club)
• Roll out the pastry to fit, lining the bottom of the tray, ensuring there are no cracks or splits for the topping to seep through later.
• Par bake 180°c fan till cooked showing signs of a little browning.
• Once the biscuit base comes out of the oven start the next step
• Boil butter, honey and sugar together until it comes to a very light golden colour (this was shown in each meeting if you missed out just make sure you have dissolved all the sugar before adding the almonds. It will make it much easier to spread)
• Take off the heat and add almonds Mix well then spread mix with a step palette knife over the shortcrust pastry. The mix should be evenly layered
• Bake until golden brown at 180 °c fan
• When cold, cut and dip corners in melted chocolate. Or not if you don’t have time as in the picture shown above.