Ready Time:  -  

Preparation Time:  -  

Cooking Time:  -  

Serves: 40

Phoodie is a cookbook, restaurant, food blogger and regular contributor to Australia's largest women's website, Mamamia.

"My culinary obsession began when cooking, recipe writing and eating, with both my Greek and Lebanese grandmothers." After the world famous Le Cordon Bleu cookery school in London, then working with some of UK and Europe's top chefs, she then started her food blog.




  1. Preheat oven to 180°C. Line a large baking tray with baking paper.
  2. Use the Scraper beater in your Bakery Boss and slowly turn it up to CREAMING to beat the butter and sugar until it is pale and creamy.
  3. Change to the Flat Beater and then add in the egg and vanilla. Beat until combined.
  4. Once combined, reduce speed to FOLDING and add in the sifted flour, and baking powder. Fold slowly until combined.
  5. Turn biscuit dough onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 25 minutes to rest.
  6. Take dough out of fridge and using about a tablespoonn of dough at a time, roll into a finger shape. Bulk the finger slightly at the knuckle and use a fork to make imprints at this spot. Place an almond where the nail would be.
  7. Place each biscuit on to the baking paper lined tray, and once all biscuits are formed, place tray back into the fridge for 25 minutes.
  8. Bake in oven for about 10-12 mins or until golden on edges. Cool on a wire rack.
  9. Once cooled, use red food gel at nails edge to provide blood effect.


The photograph and recipe was contributed to Food Thinkers by Phoodie.