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Wicked Witch Fingers

Yields9 Servings

 1 ½ cups plain wholemeal flour
 ½ cup olive oil
 ½ cup light margarine
 1 egg
 ¼ cup parmesan cheese, grated
 9 blanched almonds
 ¼ cup tomato sauce
For serving
 Extra tomato sauce or tomato salsa

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 180ÂșC 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.

Nutrition Facts

Servings 0

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