All in all I made three batches and found that speed when moulding the fingers into shape was key. The first batch expanded the most, whereas the next two batches came out much better as I hadn't handled them as much. Mr. Ree and a few friends were more than happy to provide some quality control.
I'd also made pumpkin and cinnamon cookies which were really yummy. Nothing beats a fresh squidgy cookie!
We went out to a Halloween party last night and brought both cookies along with us. They seemed to go down well and it wasn't long before they started disappearing! (Which is the best compliment in my book!) If you'd like to try making your own witch finger biscuits, I've attached the recipe below. Happy baking! :)
|The fruits of my labour!|
Gnarly Witches Fingers
- 225g (8 oz) butter, softened
- 125g (4 1/2 oz) icing sugar
- 1 egg
- 1 teaspoon vanilla extract
- 350g (12 oz) plain flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 100g (4 oz) whole almonds
- Combine the butter, sugar, egg and vanilla extract in a mixing bowl. Beat together with an electric mixer. Then gradually add the flour, baking powder and salt, continually beating; chill for 20 to 30 minutes. (The longer the better really!)
- Preheat oven to 160C.
- Lightly grease baking trays.
- Remove dough from fridge in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of greaseproof paper. Use the paper to roll the dough into a thin finger-shaped biscuit. Press one almond into one end of each biscuit to give the appearance of a long fingernail.
- Squeeze biscuit near the tip and again near the centre of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped biscuits on the baking trays.
- Bake in the preheated oven until the biscuits are slightly golden in colour, 20 to 25 minutes.