100g icing sugar
- Preheat the oven to 190°C/fan 170°C/gas mark 5.
- Using an electric mixture beat the icing sugar and butter until soft and well combined. This should take about 5 minutes.
- Add the vanilla extract and with the mixer on a low speed gradually add the flour. Don’t over beat and once combined bring the dough together into a ball, place it on a sheet of greaseproof paper, cover with cling film and place in the fridge for 30 minutes, to harden slightly.
- Take from the fridge and with a tablespoon of the dough at each time, with your hands, roll into a shape of a finger. Squeeze the ‘finger’ to give the impression of a knuckle. Make indentations with a knife to represent knuckle ridges. Prepare two tins with a sheet of greaseproof paper on each. Careful transfer the raw cookies to the trays. Add a blanched almond to the tip of the finger to look like a fingernail. Bake in the preheated oven for 10-14 minutes, depending on their thickness.
- While the cookies are cooking prepare the icing. In a medium sized bowl combine the icing sugar with the water and food colouring. Add a few more drops of water if required, or add some more icing sugar if the mixture appears too thin.
- Take the cookies from the oven and place them on a wire rack. Immediately after taking them from the oven lift the almond, place a blob of the red icing and then firmly stick the almond back on the cookie. Dot about half a teaspoon of icing at the base of the cookie, as seen in the photo.
- Allow to set before serving.