WITCHES FINGER BISCUITS

INGREDIENTS

60g butter, softened

110g caster sugar

150g plain flour

¼ tsp baking powder

1 egg, beaten a few drops almond essence

To decorate:

24 whole blanched almonds

red icing

METHOD

1. Beat the butter and sugar until creamy. Sift over the flour and baking powder and stir in. Add almond essence and egg (reserving a teaspoon of egg) and bring together to a firm dough. Wrap in cling film, chill for 30 mins.

2. Preheat the oven to 170°C/150°C fan/Gas 3 and lightly oil two baking sheets. Take half the dough and roll out until it’s the thickness of a pound coin. Cut out 12 ‘fingers’ measuring about 10cm x 3cm. Shape the knuckles and use a knife to make ‘creases’. Place on the baking sheet and then repeat with the remaining dough.

3. Brush the ends of the fingers with the reserved egg and push an almond on to the end of each for fingernails. Bake for 8-10 mins until golden. Allow to cool a little before transferring to a wire rack to cool completely. Pipe red cuticles on each of the fingers and serve.