Severed Fingers/Witches’ Fingers Biscuits
Halloween. The time when kids you have taught never to accept sweets from strangers knock on strangers’ doors to ask for some hahaha.
I have often thought of making these Witches’ Fingers/Severed Fingers cookies but have never done so. This time, I did with my daughter and we had a lot of fun. They were gross to look at and after you have baked them, still looked gross. But the surprise is that, after you hesitate and try one, you want some more. Fingerssss!
What you need:
225 grams butter, softened (NOT melted, just softened)
125 grams icing sugar
1 teaspoon vanilla extract
pinch of salt
350 grams plain flour
1 teaspoon baking powder
liquid red food colouring
What you need to do:
First, in a small bowl, place your almond flakes (choose ones that look like fingernail shapes). Pour about 2 tablespoons of the red food colouring, stir to soak and set aside.
In a mixing bowl, cream the butter and the icing sugar. Add the egg, vanilla extract and salt. Continue mixing until well combined. Gradually add the flour and baking powder (gradually or else flour will spew all over you and make you look like a ghost… well… halloween!) and continue mixing until it looks like a smooth kind of dough (just for about 3 minutes of mixing perhaps). My dough was really soft (maybe the heat of the day made the butter softer than usual) that I was able to use a piping bag to pipe finger sized and finger length lines of the dough on a wax paper lined baking tray. Just added: You can use your hands and fingers to roll about 1 1/2 teaspoons of the dough into finger length lines if you don’t want to pipe them.
For each of the fingers, make a light dent on one tip and using a pair or clean tweezers (preferably one that you exclusively use for baking!), pick up one of the red coloured almond flake and place on the dent. Using your smallest finger, gently press down on two spots of the finger for the knuckles and with a knife, make little cuts to make it look more fingerlike. I used a brush to paint the other end with more red colouring to look like blood.
The difference with what I did and what others do is that after I finish making everything on the tray, I refrigerate everything for about 20 minutes. This will firm up the fingers (the first batch I made I refrigerated the dough before making the fingers and they turned out fat fingers after baking).
After refrigerating, pop into your oven preheated at 160 deg C and bake until golden brown (about 12-15 minutes). FINGERS CROSSED, they come out good. Cool and store in an airtight container.
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