METHOD

1. To make the jam, place the raspberries in a small pot with a dash of water. Place on a high heat with the lid on and bring to the boil. Stir and reduce to a simmer. Leave partially covered for 20 minutes or until water has reduced and the mixture has become sticky. Remove from the heat, stir in the chia seeds and store in a jar. Leave to cool uncovered.
2. To make the cookies, whisk together the dry ingredients until there are no lumps.
3. In a separate bowl, beat the egg, yogurt, and vanilla until combined.
4. Slowly add the dry mix into the egg mixture, mixing until the dough forms.
5. Add the butter and work it into the dough using your hands.
6. Once the butter is completely worked into the dough, wrap in cling wrap and refrigerate for at least 20 minutes.
7. Preheat the oven to 180°C and line a baking tray with baking paper.
8. Once cool, roll the dough to 1/2 cm thick. Cut out “fingers” and place on the baking tray. Imprint with a knife to form the “knuckles”. Spoon over raspberry jam and stick on the almonds to make finger nails.
9. Bake for 15 minutes. If they are browning too much, place a sheet or foil over the top.

Notes

• *May be erythritol or Lakanto.
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
• No erythritol? Coconut sugar works as a replacement. 
• Dairy free option: Omit butter or replace with coconut oil.