1 Put all the ingredients (except the almonds and jam) into a mixing bowl and work to a smooth dough, adding a little more flour if the dough is too soft (the biscuits will spread in the oven if the dough is too soft) Wrap in clingfilm and chill for at least 30 minutes.
2 Heat the oven to 190°C (170° fan) 375°F gas 5. Line 2 large baking trays with non-stick baking paper.
3 On a floured work surface shape the dough into a long sausage about as thick as your thumb. Cut the dough into 4 pieces 12-15cm|5-6" long and 1 piece 7-8cm|2-3" long. Shape into fingers, making the joints and the fingertips thicker and the spaces between thinner.
4 Push an almond into the tip of each finger to make fingernails and make indentations to mark the knuckles. Make a depression at the other end of each finger with a spoon handle and pipe a little strawberry jam into the depression, using a freezer bag with a corner cut off.
5 Chill the fingers for 30 minutes.
6 Bake for 12-15 minutes until lightly golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.