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Dead Man’s Fingers

Ingredients

½ Cup (125ml) castor sugar

½ Cup (125ml) butter, softened

1 Egg

2 Cups (300g) flour

½ Tsp (2.5ml) vanilla extract

Milk as needed

About 14 almonds

Red food colouring for decoration

Method

Preheat oven to 180°C.

Pulse castor sugar, butter, egg, flour and vanilla in a food processor until it begins to get sticky.

Add milk, a dash at a time, so that the mixture combines to form a ball of dough.

Divide dough into 14 small walnut-sized balls, and roll balls into logs that resemble fingers.

Place fingers on a baking sheet lined with baking paper.

Using a small, sharp knife, cut incisions that resemble knuckles into the dough.

Arrange an almond to resemble a nail at the tip of each ‘finger’.

Bake for 10-20 minutes, then cool.

Paint the end of each finger with red food colouring to resemble blood.

Makes about 14 finger biscuits


This article first appeared on CapeTalk : Dead Man’s Fingers


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