Wicked Witch Fingers

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.