almondstrawberryeggs
Halloween Witch Finger Cookies
Crisp shortbread-style Halloween cookies shaped like witch fingers, with almond fingernails and strawberry-jam blood.
From YouTube · Oct 24, 2022
Crisp shortbread-style Halloween cookies shaped like witch fingers, with almond fingernails and strawberry-jam blood.
25 min
Prep time
20 min
Cook time
45 min
Total time
Approximately 26 cookies
Yield
Ingredients
8 ingredients- 280 g plain flour
- 100 g powdered sugar
- 1 teaspoon baking powder, approximately 4 g
- 1 pinch fine salt
- 100 g unsalted butter, cold and cubed
- 1 large egg
- 26 blanched whole almonds, approximately 31 g
- 52 g strawberry jam, approximately 2 g per cookie
Method
14 steps- Preheat the oven to 180°C, or 160°C fan. Line a large baking tray with baking paper.
- Place the flour, powdered sugar, baking powder and salt in a large mixing bowl and stir to combine.
- Add the cubed butter. Rub it into the dry ingredients with your fingertips until the mixture resembles fine crumbs.
- Add the egg and mix until the crumbs come together into a smooth dough. Avoid kneading longer than necessary.
- Divide the dough into approximately 26 portions weighing 20 g each.
- Roll each portion into a short finger shape, making the centre and base slightly thicker than the fingertip.
- Press lightly in two places to form knuckles. Make several shallow lines over each knuckle using a small knife.
- Press one blanched almond firmly into the tip of each cookie to form a fingernail.
- Arrange the cookies on the lined baking tray, leaving a little space between them.
- Bake for approximately 20 minutes, until firm and lightly golden around the edges.
- Let the cookies cool on the tray for 5 minutes.
- Carefully lift the almond from each cookie. Place approximately 1 g strawberry jam in the indentation and replace the almond.
- Spread approximately 1 g additional jam over the opposite end of each cookie to create a bloody severed-finger effect.
- Transfer the cookies to a wire rack and allow them to cool completely.
Recipe notes
Helpful tips
- Weighing each portion to 20 g produces evenly sized cookies that bake at the same rate.
- Keep the fingers slightly irregular so they look more realistic.
- Make the knuckle lines shallow because deep cuts may cause the cookies to break.
- If the dough becomes too soft to shape, refrigerate it for 15 minutes.
- Apply the jam after baking so it remains bright red.
Equipment
- Large mixing bowl
- Digital kitchen scale
- Baking tray
- Baking paper
- Small knife
- Wire cooling rack
Storage
Allow the cookies to cool completely, then store them in an airtight container at cool room temperature for up to 4 days. Separate layers with baking paper to prevent the jam from sticking.
Additional tips
- Contains wheat, milk, egg and almonds. Do not eat the raw dough because it contains uncooked flour and egg. Almonds may present a choking risk for very young children.
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