Spooky Witch Finger Cookies
Spooky Witch Finger Cookies
Eerie and Delicious Witch Finger Cookies Recipe for Halloween
This Halloween, we’re making ‘Witch Finger Cookies’ to add a chillingly fun touch to your party! These cookies boast a delightful crisp exterior and a tender interior. With almond slivers for nails and a touch of grape jam for a bloody wound effect, they are visually striking and sure to send shivers down your spine. Perfect for both kids and adults, try making these uniquely spooky treats yourself!
Cookie Dough Ingredients- 65g unsalted butter, softened
- 145g cake flour
- 55g powdered sugar
- A pinch of salt
- 25g egg, at room temperature (approx. 1/2 medium egg)
- A little vanilla extract
Cooking Instructions
Step 1
In a mixing bowl, cream the softened butter until it’s light and fluffy. Then, add the powdered sugar and salt, mixing until no lumps of sugar remain. (Powdered sugar creates a smoother texture than granulated sugar, resulting in a more tender cookie.)
Step 2
Add the beaten egg (at room temperature) and vanilla extract to the butter mixture. Mix on low speed until well combined, ensuring it doesn’t curdle. The mixture should be smooth and emulsified.
Step 3
Sift the cake flour into the wet ingredients. Gently mix with a spatula or your hands until just combined and a dough forms. Be careful not to overmix, as this can lead to tough cookies.
Step 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This chilling period will firm up the dough, making it much easier to shape.
Step 5
Once chilled, take portions of the dough and roll them into long, thin finger shapes, about 10-15 cm (4-6 inches) in length. You can adjust the thickness and length to your preference. Gently bend the dough to create knuckle indentations for a more realistic look. Then, use your thumb to press down lightly on one end to create a hollow for the fingernail, and firmly press a sliced almond into the indentation.
Step 6
Bake in a preheated oven at 170°C (340°F) for approximately 12-15 minutes, or until the edges of the cookies are lightly golden brown. Once baked, transfer the cookies to a wire rack to cool completely. After cooling, use a small spoon to apply a bit of grape jam or raspberry jam around the almond ‘nails’ or on the ‘knuckles’ to simulate a bloody wound effect. Your spooky and delicious Witch Finger Cookies are now ready to be enjoyed!
