Ingredients

The following ingredients have 4 Servings
  • 2 cups (100g) raw spinach
  • ⅓ cup (75g) butter (softened)
  • ¼ cup (50g) smooth peanut butter
  • ¼ cup (50g) sugar
  • 1 teaspoon almond extract
  • 2 cups (225g) all purpose flour (plain flour)
  • Toasted almond flakes/slices
  • Seedless raspberry jam

Instruction

  • Wilt the spinach in a saucepan with a small amount of boiling water, then run under cold water to refresh, squeeze out the moisture, chop up the spinach then puree it with a hand held stick blender until smooth. (NOTE: make it really smooth in order to get a good green colour)
  • Beat the butter, peanut butter and sugar together until smooth and fluffy. Add in the spinach puree and almond extract and beat well. Sift in the flour and mix.
  • Turn the mixture onto a lightly floured surface and knead until it forms a soft dough. Wrap in clingfilm and chill in the fridge for 30 minutes.
  • Preheat oven to 350°F / 180°C. Line a baking tray with baking paper.
  • Roll tablespoonfuls of the dough into 4-inch long finger shapes and gently press the sides to create knuckles.
  • Use a knife to cut horizontal ridges for knuckles. Press an almond slice into the end of each finger.
  • Place the fingers onto the prepared baking tray and bake for 15 minutes or until the edges begin to turn very slightly golden.
  • Allow to cool for 5 minutes on the tray and then transfer to a wire rack to cool completely.
  • Dip the ends in the raspberry jam to create the look of severed fingers.