Mon, 30 October 2017
ingredients:
100g Butter
100g caster sugar
1 egg
1 tsp vanilla
225 g plain flour
1/2 tsp baking powder
45 Whole almonds
20 g Raspberry jam
method:
1. Pre heat oven to 180 c / 350 f , gas mark 4
2. Beat butter and sugar until pale, add egg and vanilla and whisk till combined
3. Sift flour and baking powder into egg mix until combined into a ball shape, then cover
4. Chill mix for 30 mins
5. Shape into finger sizes and place whole almond on tip of finger shape dough to represent a fingernail
6. Cook for 10-12 mins until soft and golden
7. Remove from oven and cool
8. Remove the almond nut and squeeze raspberry jam under nut area
9. Place nut back on top of the jam to resemble a bloody fingernail. Enjoy
Fri, 10 January 2025
Chef: Tommy Butler
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