Today morning I baked Halloween cookies for the children from our neighborhood – I made “Scary Fingers” for their trick or treat demand.
“Scary Fingers” are biscuits out of shortcrust pastry. The details like the shape, the “blood” and fingernails out of almonds make it the perfect biscuits for Halloween.
Here I have the recipe for you – SCARY FINGERS
for appr. 25 fingers you need:
- 125 g butter
- 125 g sugar
- 2 egg yolks
- 250 g flour
- a pinch salt
- 1 teaspoon grated lemon zest
- whole peeled almonds
- icing sugar and red food colouring
Mix butter, sugar and salt. Add the egg yolks, lemon zest and last the flour and knead all into a dough. Let the dough stand in the fridge for 30 minutes.
Make a roll and cut pieces (appr. plum-sized). shape every piece into a finger like roll – if you roll it between your middle- and index fingers you get the perfect shape.
Use a teaspoon to add always three notches at the knuckles.
Form the nail bed with the spoon handle. You can now use a bit of red food colouring to colour the nail bed. Finally add a whole almond as the fingernail.
fingers on baking paper on a baking tray and bake for 20-25 minutes at 180°C – the colour should be golden and the almonds are tan or light brown when it is ready.
Decorate the fingers to make them really scary… use red sugar icing to add a bit blood to the nailbeds and to the fingerbases. It gives a really good effect if you brake a piece from the finger base to make it look demolished before you dip it in the red icing.