Instructions: Line a 30 cm X 20 cm lamington tin with foil.

Prepare the pastry:
Beat butter, sugar and vanilla until light and fluffy. Add sifted flour and mix to a firm dough. Kneed dough lightly into a smooth round shape.

Press dough into the base of the prepared tin and bake 180 C for 10 minutes until set.

Prepare the topping: Put butter, sugar, almonds, cream and flour into a saucepan and stir over low heat until butter is melted and sugar is dissolved.

Spread topping mixture over base and return to oven. Bake a further 30 minutes until light golden brown. Remove from oven, loosen edges carefully with a knife and allow to cool in tin.

Turn biscuit slice out and cut into 4 cm squares.

Melt chocolate and copha over boiling water and dip biscuits into chocolate mixture diagonally, so that half the biscuit is coated in chocolate.

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