SPOOKY FINGERS
22nd June 2020
FAT: 31.55g PRO: 6.45g CHO: 4.02g Kcals: 326 Ratio: 3.01:1
Notes
This makes shortcake biscuits that keep well in an airtight container
For the nails you need whole almonds with skins on.
Split them down the middle they do this quite easily once you press with a sharp knife on the end. Care needed of course!
Ingredients
- 2g Cornflour
- 18g Butter salted
- 26g Ground Almonds
- 4g Almonds Whole without shells
Instructions
- You will also want 1/8 teasp of mixed spice or cinnamon and 12g SUKRIN or NATVIA Icing sweetener
- Reserve the whole almonds
- Preheat oven to 170c/Fan 150c/ gas4/5
- Mix together the GROUND almonds, Cornflour, Icing sweetener & spice
- Soften the butter then beat in the almond mixture and stir to form a dough
- Shape into fingers
- Place the whole almonds on the end to form finger nails
- Cook for approx 15 mins
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