Preheat oven to 180 deg C (356 deg F). Line 2 trays with baking paper.
Into a medium bowl sift together the SR flour and custard powder. Stir in the sugar.
Using your fingertips, rub the butter into the dry ingredients until the mixture looks like soft breadcrumbs.
Combine the milk and vanilla essence then stir into the mix. It should form a firm dough.
Drop 2 teaspoons of dough in heaps onto the the prepared trays. They will spread so allow space between biscuit. Lightly flatten with fork then sprinkle with almonds. Press lightly to adhere.
Bake for 10-15 minutes or until golden on the bottom.
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