Severed fingers

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

  1. Preheat the oven to 160c.
  2. Place all the ingredients except the blanched almonds and raspberry jam, into a food processor and blitz until it gathers into a ball.
  3. Remove from the processor and and form into a firm ball.
  4. 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.
  5. Using a wooden skewer, add the creases in the knuckle area by holding the skewer horizontally and pressing down gently.
  6. Place the fingers on a baking sheet lined with baking parchment and place into the oven. Bake for about 8 minutes.
  7. 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.
  8. 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.
  9. Allow to cool for a few minutes before transferring to a cooling rack.
  10. Use the remaining jam for the other ends of the fingers.

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