|250 g||flour — cake|
|125 g||butter — salted|
|125 g||castor sugar|
|2 tsp||vanilla — extract|
|1||almonds — whole, blanched|
|4 Tbs||icing sugar|
|1 - 2 Tbs||water|
|2||Robertson's food colouring|
Start by preparing the dough:
Make sure that the butter is soft. Cream the butter and the castor sugar until light and fluffy. Next add the eggs, one at a time and add the vanilla. Incorporate the flour until you reach a thick, sticky dough. Cover the dough in clingwrap and refrigerate for an hour or two.
When ready to roll out, preheat oven to 180°C. Cut the dough into matchbox-size rectangles and roll into thin fingers. Using a sharp knife, cut small incisions in the middle. Next add an almond to the one end to resemble a finger nail. Continue with all the dough.
Place the fingers onto a baking sheet and place in the fridge for 30 mins before baking. Place the baking in the oven and bake for 15 minutes or until the dough is a light tea colour. remove and allow to cool while you make the ‘blood’.
Mix the icing sugar, water and red food colouring together and set aside. Once cooled, take the finger cookies and cut a small section off the end that doesn’t have a ‘nail’. Next, dip each end into the red food colouring and lay out onto some baking paper to set.
WATCH how to make them…
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