1 cup Chelsea Icing Sugar
225g butter, soft
1 egg
1 tsp vanilla and almond essence
2 ⅔ cups plain flour
1 tsp baking powder
½ tsp salt
whole almonds, green or red colouring

Using electric mixer, mix icing sugar, butter, egg and essences until light and fluffy.
Gradually add flour, baking powder and salt mixing until well combined.
Refrigerate for 30mins (Don't miss this stage!)
Preheat oven to 165°C and line oven tray with baking paper.

Take small amounts of mix out at a time and gently roll 1 heaped teaspoonful into a thin finger (they swell as cooking.) Push an almond into end to make finger nail and lay on tray.
With a knife cut 2 ‘wee’ slits to make knuckles. Continue shaping dough in this way until mixture is finished.
Before baking take a brush dipped in either green or red colouring and brush around nails, knuckles and sides of fingers,
Bake for 20 -25 mins till just turning light golden colour.