Ingredients
250 ml soft butter
250 ml superfine sugar
1 large egg
5 ml vanilla extract
650 ml unbleached flour
10 ml baking powder
5 ml sea salt
50 whole blanched almonds
Preparation
Cream butter and sugar Mix together flour, baking powder and salt. Beat in egg and vanilla extract Then beat the flour mixture in, in thirds. Knead the last allotment in by hand. Dough should be stiff but still plastic enough to mould. Cover and chill for 30 minutes. Cut dough into 6 lumps and each lump into 10 pieces, roll each piece into finger shapes (oblong rolls). Place on baking sheet. Press an almond into one end of each finger for nail. Press in centre of finger to create knuckle shape and make slashes for knuckle. If you make the fingers fatter and reverse the almond you get toes! Bake at 325o F / 160o C for 15 - 20 min. until pale golden.
