Ingredients:
150g caster sugar
300g milk chocolate
250g plain flour
1 pinch salt
300g ground almonds
250g unsalted butter

Method:
Step 1: Preheat the oven to 180˚C and grease a square baking tin with butter and line with non stick baking paper.

Step 2: In a food processor place the ground almonds, flour, sugar and pinch of salt and pulse together.

Step 3: Add the butter and blend briefly to form coarse crumbs. (If you don’t have a food processor, don’t worry you can place it all into a large bowl and mix thoroughly then add the butter and using a knife mix and ‘slice’ forming crumbs)

Step 4: Tip half the mixture into the baking tin and use a glass to press down to form an even and firmly packed layer. Bake for 15-20 minutes until lightly golden all over, remove from the oven, and add the chopped chocolate over in an even layer and then scatter the remaining crumble on top.

Step 5: Pressing down lightly, bake for 20 minutes or until the topping is light golden brown.

Step 6: Place in the fridge for a few hours. Next, preheat the oven to 180˚C and line a baking sheet.

Step 7: Remove from the oven, allow to cool a little in the tin and then remove leaving it to cool on a baking rack. Cut into 12 or more pieces and enjoy!

Tips: The shortbread crumble can last for up to 3 days in the fridge, making sure it is in an airtight container. You can also switch out chocolate for raspberries or caramel.