Spooky Fingers
45g unsalted butter, cold
1/2 cup plain flour
2 tbsp dark brown sugar
1 heaped tsp vanilla sugar
2 tsp milk
Peanuts
Preheat the oven to 175°C. Place all the ingredients above in a food processor and pulse it several times until you get a uniform crumbles. Pour all out onto a clean work table and use the Frissage Rubbing Technique (I’ve heard a lot about this in words but never seen a video so well made!) to work the dough. The frissage method really produces a flaky shortbread that I like better in terms of texture. You just need to do it once and that will suffice since it’s a small batch of dough. Cling wrap it and chill it in the fridge for 30mins or so.
12 roasted peanut halves
1 wooden skewer or toothpick
After 30mins, gently roll the dough into 12 balls. Just eyeball it, the more uneven you are, the more different sizes of fingers you get. Roll it to form a finger shape, give it a few crest and lines with the toothpick to mimic a real finger. Finally press the peanut halves on the end of each finger as nails.
Bake it for 15 to 20 mins at 175°C. It will firm up further upon cooling
(via: baking quinn)
Notes
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Recipes. Mostly cupcakes.
Disclaimer: Not all of these recipes are mine. In fact, hardly any of them are mine. I use this blog to keep all the awesome recipes I find online in one place. If you are a food blogger and want me to feature any of your recipes email me at kvknowsherfun AT gmail DOT com.
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