These gruesome shortbread fingers will definitely be a hit with the wee ones. This is also the best shortbread recipe I have tasted!
Makes about 22 fingers
- 8oz plain flour
- 4oz cornflour
- 4oz icing sugar
- 8oz butter
- 22 blanched almonds
- 2tbsp of raspberry jam
- Preheat the oven to 160c.
- Place all the ingredients except the blanched almonds and raspberry jam, into a food processor and blitz until it gathers into a ball.
- Remove from the processor and and form into a firm ball.
- Take a handful of the dough (a little more than golf ball size). Using your hands roll the dough into a sausage shape and model the dough to look like a finger. Take into consideration that the dough will spread slightly when baked so shape your fingers slightly smaller than how you’d like them to turn out when baked.
- Using a wooden skewer, add the creases in the knuckle area by holding the skewer horizontally and pressing down gently.
- Place the fingers on a baking sheet lined with baking parchment and place into the oven. Bake for about 8 minutes.
- Remove the baking sheet from the oven and carefully re-shape the fingers as they will have flattened slightly (I’ve found that the back of 2 dessertspoons work well to avoid burning your fingers). Dip a knife into the raspberry jam and dab it onto the end of the finger where the fingernail is to go.
- Place an almond over the jam to form the fingernail. Place the fingers back into the oven for another 3 minutes or until cooked. The fingers will feel slightly soft still, like playdoh but they will firm up when cool.
- Allow to cool for a few minutes before transferring to a cooling rack.
- Use the remaining jam for the other ends of the fingers.