How to Make Witches’ Fingers Cookies
Are you all set for the most terrifyingly terrific night of the year? Halloween is fast-approaching, and whether you’re preparing for trick-or-treaters or hosting your own Halloween bash, we’ve the perfect treat to serve up just before the witching hour. These ghastly green witches’ fingers are sure to bring about squeals of delight (or horror!) on the night… and they’re extremely easy to make, too!
- 225g of Soft, Unsalted Butter
- 125g of Icing Sugar
- 1 Egg
- 1 tsp of Almond Extract
- 1 tsp of Vanilla Extract
- 350g of Plain Flour
- 1 tsp of Baking Powder
- 1 tsp of Salt
- 100g of Whole Almonds
- 1 Tube of Red Decorating Gel
- Green Food Colouring
- Large Mixing Bowl
- Electric Hand Mixer
- Cookie Tray
- Ice-Cream Scoop
METHOD: Ghastly Green Witches’ Fingers Cookies
- Add the butter, sugar, egg, vanilla extract, and almond extract to a large mixing bowl and use an electric mixer to beat together until smooth and creamy. Gradually add the flour as you continue to beat the mixture, then add the salt and baking powder.
- Mix everything until a stiff dough has formed, then add a few drops of your green food colouring and mix again until the dough is evenly coloured.
- Use a spatula to scrape the dough from the bowl, and tightly wrap the ball of dough in a piece of clingfilm. Place this in the fridge and allow it to chill for 30 minutes.
- Preheat your oven to 160°C (140°C fan or gas mark 3) and grease your cookie tray.
- Remove your dough from the fridge, and use an ice-cream scoop or something similar to divide it up into even portions – this ensures the witches’ fingers are roughly uniform in size. Aim to use approximately a tablespoon of dough, or slightly less, to produce each finger.v
- Take one of your portioned balls of dough and roll it out into a finger shape.
- Take one of your almonds and place it at the tip of the finger, pushing it into the dough to create a nail bed, and allowing you to shape the dough to create a fingertip.
- Next, use your own finger to squash the dough finger slightly, about half-way down – this is where the witch’s knuckle will be! Use a toothpick or the edge of a knife to draw lines into the dough just beneath the nail bed, and in the indented knuckle area, to recreate wrinkles.
- Lay your witches’ fingers out on your cookie tray, and place in the oven to bake for around 20 to 25 minutes, or until they just begin to turn golden, then remove from the oven.
- Allow your cookies to cool for a few minutes, then carefully remove the almonds from the fingertips and squeeze a small amount of red decorating gel into the indention left behind by the almond. Now, replace each almond and press it securely into place. The red gel will ooze from behind the almond like blood… perfect for Halloween!