Halloween is over, but you can still give family and friends a fright with witch finger cookies!
Shaped like gnarly severed digits and topped with almond “nails”, these creepy cookies look gruesome but taste amazing. Their subtly sweet and aromatic spice blend creates a bewitching flavour. Fair warning – these grisly yet yummy cookies go fast, so you may need to make extras!
Preparation time: 12 minutes
Cook time: 15 minutes
Total time: 1 hour, 27 minutes
230g butter softened, 120g confectioner’s sugar, 150g sugar, 1 egg, 1 tsp. vanilla extract, 345g plain flour, ½ tsp salt, 170g raspberry jam, and 20 almonds.
With an electric mixer, mix the butter and both sugars until creamy. Add the egg and vanilla extract and continue mixing. Then, add the flour and salt and mix with a spoon – incorporate the dough with your fingers; it will be dry in general but should hold the shape.
Cover with cling film and refrigerate for 1 hour. Roll the dough until ½ inch thick and cut in rectangles, roughly the length and thickness of a finger (2 inches x ½ inch). Shape them as fingers pressing and rolling them, you can also use a knife to make the skin folds and make it as realistic as possible.
Place ½ tsp. of jam on the point of each finger and top with the almond. Add a bit more jam to the knuckles and arrange them on a paper covered baking sheet.
Preheat the oven to 180ºC.
Bake for 15 minutes or until they are slightly golden. Brush with a bit more jam, serve, and enjoy!
For more information, tips, and storage details check out https://www.splashoftaste.com/witch-fingers/
Fancy making some Halloween monsters? Try these https://www.splashoftaste.com/whoopie-pie-halloween-monsters/
Calories: 198kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 137mg | Potassium: 36mg | Fiber: 1g | Sugar: 10g | Vitamin A: 296IU | Vitamin C: 0.5mg | Calcium: 10mg | Iron: 1mg
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.