Nail-bitingly spooky savoury treats to nibble on.
(18 votes)
Cook: 30 Mins
Serves: 18
Price: 8p per serving
Nutritional Information
Each 26g serving contains
Energy
519kj
124kcal
519kj
124kcal
6%
Fat
8.3g
8.3g
Med
12%
12%
Saturates
4.4g
4.4g
Med
22%
22%
Sugars
0.3g
0.3g
Low
<1%
<1%
Salt
0.3g
0.3g
Med
4%
4%
of your reference intake.
Typical energy values per 100g:
1996kj/477kcal
Typical energy values per 100g:
1996kj/477kcal
Ingredients
200g plain flour
1/4 level tsp mustard powder
Pinch of cayenne pepper (optional)
100g butter, chilled
100g extra mature Cheddar, grated
1 egg yolk
12 whole almonds
12 flaked almonds
1 level tsp paprika
Tomato ketchup, to serve
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Sift the flour, mustard and cayenne, if using, plus a pinch of salt, into a bowl.
2
Rub in the butter until the mixture looks like breadcrumbs. Then stir in the cheese. Add the egg yolk and 2 tbsp cold water, and mix to a stiff dough. Roll out on a lightly floured surface to around 1.5cm thick. Cut into strips about 1.5cm wide and 7cm long.
3
Shape each of the dough strips to look like a finger, then mark halfway up with the back of a knife to look like knuckles. Toss all the almonds, whole and flaked, in the paprika. Stick one on the tip of each finger to look like a nail.
4
Bake in the oven for 12-15 minutes. Carefully lift off each almond and put a dab of tomato ketchup where it was, to look like blood, then put the almond back on top. Leave to cool on a wire rack before serving.