Ingredients
Witches' fingers
Meringue bones
Method
Witches’ fingers
1.Preheat oven to moderate, 180°C (160°C fan-forced). Line 2 oven trays with baking paper.
2.Process flour, butter, cheese and cayenne pepper together in a food processor, until mixture forms a firm dough. Transfer to a bowl. Cover and chill for 30 minutes.
3.Mould 1 tablespoon of mixture into the shape of a crooked finger. Arrange on trays. Repeat with remaining dough. Press peanuts into tips to form fingernails.
4.Bake 15-20 minutes, until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
Meringue bones
5.Preheat oven to slow, 150°C (130°C fan-forced). Line 2 oven trays with baking paper.
6.In a small, clean bowl, beat egg-whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and mixture is thick and glossy. Beat in vinegar and vanilla.
7.Fit a large piping bag with a 1cm plain nozzle. Pipe mixture into 8cm long bones on trays (pipe a figure 8 at each end).
8.Bake 10 minutes. Reduce oven to very slow, 120°C (100°C fan-forced). Bake further 20-25 minutes. Allow to cool in a turned-off oven, with door ajar. Serve dusted with icing sugar.
Witches’ fingers: Makes about 26 Meringue bones: Makes about 30
Note