Bumbles Caramel Choc Honeycomb Biscuits
Heat the oven to 180°C.
Line a baking tray with non-stick baking paper.
Place Bumbles Caramel Choc Honeycomb into a food processor and blitz into a fine crumb.
Set aside in a small bowl.
Cream the butter and sugar together in a mixing bowl until light and fluffy.
Beat in the egg and almond extract, a little at a time, until well combined.
Stir in the flour and mix to a dough.
Roll the dough out on a lightly floured surface to 1cm thick.
Using circle shaped cookie cutters, cut shapes out of the dough and carefully place onto the baking tray.
Bake the biscuits for 8-12 minutes, or until lightly golden.
Leave on the baking tray for 5 minutes to firm up, then place on a wire rack to completely cool.
To melt chocolate, place in a heatproof bowl.
Place over a saucepan of simmering water and stir for 5 minutes or until chocolate melts and mixture is smooth.
Remove from heat and set aside.
Dip half the cookie into melted chocolate, then dip into bowl of Bumbles Caramel Choc Honeycomb crumb.
Set aside on an oven tray for biscuits to set (optional, can place in fridge for chocolate to set quicker on the biscuit.)