Witches Fingers And Meringue Bones - cooking recipe

Ingredients

None None FOR THE WITCHES FINGERS
1 1/2 cups flour, sifted
10 tbsp (1 1/4 sticks) butter, chilled, chopped
1 cup grated Cheddar cheese
Pinch None cayenne pepper
26 None beer nuts or peanuts
None None FOR THE MERINGUE BONES
4 None egg whites
3/4 cup granulated sugar
1 tsp white vinegar or lemon juice
1 tsp vanilla extract
None None Powdered sugar, for dusting

Preparation

For the witches fingers, preheat the oven to 350\u00b0F. Line 2 baking sheets with parchment paper.
Process flour, butter, cheese and cayenne pepper n a food processor until mixture forms a firm dough. Transfer to a bowl. Cover and refrigerate for 30 mins.
Form 1 tbsp of dough into the shape of a crooked finger. Arrange on prepared pans. Repeat with remaining dough. Press nuts into tips to form fingernails.
Bake 15-20 mins, until golden. Cool on pans for 5 mins. Remove from pans; cool completely on wire racks.
For the meringue bones, preheat the oven to 300\u00b0F. Line 2 baking sheets with parchment paper.
Beat egg whites in a clean, medium bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until sugar dissolves and mixture is thick and glossy. Beat in vinegar and vanilla extract.
Fit a large piping bag with a 1/3 inch plain tip. Pipe mixture into 3 inch long bones on trays; pipe a figure 8 at each end.
Bake 10 mins. Reduce oven to 250\u00b0F. Bake for a further 20-25 mins. Allow to cool in a turned-off oven, with door ajar. Serve dusted with powdered sugar.