Cut the butter in blocks. Sieve 150 g of self-raising flour into mixing bowl and add the castor sugar, salt and egg. Kneed into a supple dough.
Lightly dust the working area with the remainder of the flour, and roll the dough into a slab 4 cm thick. Pack the dough in cling film and allow the dough to rest in the fridge for approx. 1 hour.
Preheat the oven to 175 °C (fan oven 160 °C). Cut the slab of dough into approx. 30 slices of ½ cm thick and split them over 2 baking trays covered with baking paper. Cut each block of fudge into 4 slices. Press a slice of fudge onto each slab of dough and sprinkle some almond slivers on top.
Bake the cookies in the centre of the oven in approx. 15 min. until they are golden brown and baked.
This recipe has been specially developed for Lonka by Who’s Cooking, Roosendaal.