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What you need:

8 oz / 227g   butter at room temperature

4oz / 113g  sugar

2 tsp water

2 tsp vanilla essence

8 oz /227g  flour

4 oz / 113g  finely chopped almonds

whole almonds for “fingernails”

1 tube red decorators icing

What you do:

Preheat oven to 160C / 325F / gas mark 3.

In mixing bowl, cream butter and sugar until fluffy.

Add water and vanilla; mix well. Blend in flour and nuts. Mix until incorporated.

Scoop dough into a ball and refrigerate until well chilled, about 2 hours.

To make cookies: 

Shape the dough into fingers about 3 inches long by rolling a piece of dough between hands, pinching slightly on either side of the “knuckle” area.

Place on ungreased cookie sheet and put a whole almond on the end for the nail, pushing down slightly. Leave the other end of the finger a little uneven to get that “severed” look! With a knife, make three tiny lines across the “knuckle” area of the finger…whats a knuckle without a few wrinkles?

Bake  for around 20 minutes. Remove and let cool completely.

When cool, squirt some of the red decorators icing onto the “severed” end of the finger.

 

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What you need:

1 pack of ready rolled short crust pastry , cut into strips.
2 slices cheddar cheese, quartered (optional)
8 hot dogs
black mustard seeds

What you do:

Preheat oven to 190C / 375F / gas mark 5.

If desired, place one cheddar cheese slice on your hot dog. Then wrap each dog to look like a mummy, leaving a open area for the eyes.

Cut two tiny slits in the exposed hot dog and insert two black mustard seeds for eyes. If you’d like to give your mummies entire faces, you can cut a little slit for a mouth, which will gape open a bit during cooking.

Place mummy dogs on an ungreased baking sheet and bake around 15 minutes, until golden.

Serve with plenty of ketchup and mustard

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