Step 1

Place 24 fingernail-shaped almond flakes into a small bowl and pour over the food colouring. Leave to soak while you make the biscuit dough.

Step 2

To make the biscuit dough, using a mixer, cream the butter and eggs until combined. Beat in the icing sugar, caster sugar, vanilla and salt and mix until smooth and creamy (about 2 minutes).

Step 3

Still using the mixer, add the flour and mix until just combined. Form the dough into 2 disks and cover in cling film. Refrigerate for 20 mins.

Step 4

Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper and set aside. Remove dough from refrigerator and roll 12 finger shapes from each disk. Use a sharp knife to cut knuckle ridges into the dough and pinch together for knuckles.

Step 5

Place an almond fingernail on each fingertip. Bake for 12 minutes.

Step 6

Remove from oven and dip each finger end into the food colouring.