Witch Fingers Cookies
Buttery, crumbly 'fingers' with an almond 'nail' and jam 'blood'. Spooky, delicious, and effortless.
- Time
- 1 h 25 min
- Serving
- 419 kcal
- Ingredients
- ≈ $0.38
- Protein
- 7 g
Ingredients
- 1 Wheat flour 40 g
- 2 Butterpack 180 g ≈ $1.58 20 g
- 3 Sugar 14 g
- 4 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 5 Vanilla sugar 1 g
- 6 Almondspack 150 g ≈ $4.00 6 g
- 7 Jam 8 g
- 8 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cream softened butter2 with sugar, vanilla sugar, and salt; beat in an egg, then fold in flour to form a firm dough. Chill for 20 minutes.
Pinch off walnut-sized pieces and roll into 8cm-long 'fingers', slightly thinner than real ones—they’ll spread in the oven.
Use a knife to score joints, gently flatten the tip, and press a whole almond6 into it as the 'nail'.
Arrange on a parchment-lined tray and bake at 340°F (170°C) for 15–18 minutes, until pale golden; avoid over-browning.
Cool, remove the almond6, dot jam into the indentation, and press the 'nail' back in; smear a little jam at the base of the 'finger'.
Tips
- Why it works
- Chill the dough to prevent spreading in the oven. Warm dough flattens too much, losing the finger shape. Use a timer for 15 minutes, then check.
- Substitutions
- Replace almonds with hazelnuts (6g) or walnut halves (3g each); swap jam for apricot or strawberry preserves (8g). Use coconut oil (20g) if avoiding dairy.
- Common mistakes
- Overbaking turns fingers dark and dry; they should pull away from the tray edges but stay soft inside. Smell burnt sugar if overdone.
- Storing and reheating
- Eat within 2 days or freeze unbaked dough for 1 month; reheat baked fingers at 150°C (300°F) for 3–4 minutes until warm.
- Serve with
- Pair with hot chocolate for a Halloween treat or serve at kids’ parties with milk and cookies.
Comments 0
Sign in to leave a comment.
No comments yet.