Wicked Witch Fingers
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
Method
Mix the flour, oil, margarine and egg together until a dough forms. Stir in parmesan cheese.
Roll a small amount of dough into a log in the palm of your hand. Mould knuckles 1 cm from one end of the log, and in the middle. Using one of the blanched almonds, mould a place for the nail 1cm from the top knuckle (to place after baking). With a small knife, mark in some lines at the knuckles. Repeat with remaining dough.
Place dough fingers on a tray lined with baking paper. Bake at 180ºC for 20 minutes or until firm.
Remove fingers from the oven and allow to cool for 5 minutes. Dip the back of a blanched almond in tomato sauce and place at the top of the finger, in the space moulded for the nail. The redder the tomato sauce here, the better - it needs to look like bloody fingernails!
Serve with extra tomato sauce or salsa.
Note
This recipe contains nuts. If you are making this recipe in the school canteen, please check out your school’s policy regarding food allergens and refer to your relevant education anaphylaxis procedures.
Ingredients
Directions
Mix the flour, oil, margarine and egg together until a dough forms. Stir in parmesan cheese.
Roll a small amount of dough into a log in the palm of your hand. Mould knuckles 1 cm from one end of the log, and in the middle. Using one of the blanched almonds, mould a place for the nail 1cm from the top knuckle (to place after baking). With a small knife, mark in some lines at the knuckles. Repeat with remaining dough.
Place dough fingers on a tray lined with baking paper. Bake at 180ºC for 20 minutes or until firm.
Remove fingers from the oven and allow to cool for 5 minutes. Dip the back of a blanched almond in tomato sauce and place at the top of the finger, in the space moulded for the nail. The redder the tomato sauce here, the better - it needs to look like bloody fingernails!
Serve with extra tomato sauce or salsa.
