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.