Michelle Dar­mody

Irish Examiner - Weekend - - Inside -

125g of cold but­ter, cubed 50g of golden caster sugar 180g of plain flour, sieved 1 tbs of rasp­berry or straw­berry jam about 20 whole al­monds Pre heat your oven to 190 de­grees and line a bak­ing tray with parch­ment.

Beat the but­ter and sugar to­gether un­til pale in colour. Slowly add in the flour un­til it is all com­bined and a smooth dough is formed. Wrap the dough in parch­ment or cling­film and place it in the fridge for at least an hour.

Re­move the dough from the fridge and shape it into fin­ger shapes, I usu­ally get about twenty out of it. Put a small spoon of jam at the top of each fig­ure and press an al­mond into it. This should look like a blood­ied nail.

It is help­ful to place the tray of bis­cuits back into the fridge for about half an hour to firm the fin­gers up be­fore they go into the oven.

Bake for about 15 min­utes and al­low to cool on the tray for five min­utes be­fore trans­fer­ring to a wire rack.

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