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Melissa Mayo

October 26, 2015

SCARY HALLOWEEN WITCHES FINGERS

Post by Melissa Mayo

Over the weekend Jade asked me if I would make some cookies for her Halloween bake sale. I remember a friend posting a picture last year of Witches Finger’s, so I decided to make them.

I admit I looked at a few recipes and images for inspiration. Some people put color in the dough to make skin green, others painted the nails red and some dipped the fingers in jam to create bloody stumps.

This is my version, but feels free to make it your own.
Wishing you a boootiful, scary, frightening Halloween with tons of treats.

Xxx Chef MM

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//www.melissamayo.com/wp-content/uploads/2015/10/Halloween-Idea.jpg
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HALLOWEEN WITCHES FINGERS








HALLOWEEN WITCHES FINGERS


US (Imperial)


Print
Ingredients

2 cups of all-purpose flour

½ tsp baking powder

Pinch of fine salt

1 tspn ginger

1 stick / 8 TBS of butter – at room temperature

1 egg – at room temperature

1 tspn vanilla extract

30 almonds

Red gel food color

Small paint brush



Instructions

Preheat the oven to 325 F

Line 2 baking sheets with parchment paper or Silpat mats.

In a bowl sieve all the dry ingredients (flour, baking powder ,salt and ginger).

In a stand mixer with the paddle attachment cream the butter and eggs till well combined (3 mins). Add the vanilla essence and a beaten egg and mix until smooth.

Add the dry ingredients a third at a time and beat until mixture comes together to form a dough.

Divide the dough in half. Portion each half into 15 pieces.

Roll each piece between your hands to form a finger shape about 4 inches long. Place each finger on the baking sheet and pinch the dough to form knuckles.

Use a knife to cut 3 or 4 horizontal grooves in the center of the knuckle. Press down with your finger at the tip to create a nail bed.

Repeat with the remaining pieces till you have filled both baking sheets with 30 fingers (15 on each baking sheet).

Use a paint brush to apply the red gel food color to the cuticles of all the nail beds and the bottoms of each finger. Place an almond on each nail bed.

Bake in the oven for 16 to 18 minutes until lightly golden.

Remove from the oven a place on a wire rack to cool completely.

MAKES 30








EU (Metric)


Print
Ingredients

2 cups of all-purpose flour

½ tsp baking powder

Pinch of fine salt

1 tspn ginger

1 stick / 8 TBS of butter – at room temperature

1 egg – at room temperature

1 tspn vanilla extract

30 almonds

Red gel food color

Small paint brush



Instructions

Preheat the oven to 160 C

Line 2 baking sheets with parchment paper or Silpat mats.

In a bowl sieve all the dry ingredients (flour, baking powder ,salt and ginger).

In a stand mixer with the paddle attachment cream the butter and eggs till well combined (3 mins). Add the vanilla essence and a beaten egg and mix until smooth.

Add the dry ingredients a third at a time and beat until mixture comes together to form a dough.

Divide the dough in half. Portion each half into 15 pieces.

Roll each piece between your hands to form a finger shape about 10 cm long. Place each finger on the baking sheet and pinch the dough to form knuckles.

Use a knife to cut 3 or 4 horizontal grooves in the center of the knuckle. Press down with your finger at the tip to create a nail bed.

Repeat with the remaining pieces till you have filled both baking sheets with 30 fingers (15 on each baking sheet).

Use a paint brush to apply the red gel food color to the cuticles of all the nail beds and the bottoms of each finger. Place an almond on each nail bed.

Bake in the oven for 16 to 18 minutes until lightly golden.

Remove from the oven a place on a wire rack to cool completely.

MAKES 30





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