Prepare the egg replacement . I used 2 tablespoons of ground flaxseeds mixed well with 2 tablespoons of warm water . Set aside for a few minutes to thicken.
In a bowl beat the vegan butter together with the sugar and vanilla extract. (I used soy butter, but coconut or sunflower butter will work just as well)
Add the flour, baking powder, salt and egg replacement
Form together into a ball, wrap in tin foil and chill for 30 minutes in the fridge.
Take about 1 tsp of dough and form into a finger shape placing each one on baking paper laid out on the baking tray as you do it. Make sure that each portion is small, as the fingers will grow bigger in the oven.
Add some raspberry jam to the end of each finger where the nails will go. Also add some at the end of the biscuit, so it gives the impression that the finger has been really “cut off”…
Press an almond into the jam for the nail. Gently slice gently 3 lines across for the knuckle.
Bake in a preheated oven to 180C or Gas mark 4 for about 20 minutes or until pale golden brown.
Let the fingers cool down completely and add some more raspberry jam, if necessary.