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.
shaped dough pieces
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.
Now lay the
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.
On a German Blog I discovered a recipe for a traditional Austrian baked: The Kärntner Reindling – a cinnamon-butter-flower; a delicous something between sweet bread and cake. (Kärnten is a region of Austria)
It is made from a simple sweet leavened dough – from 3 dough pieces their interstices are filled originally with butter and cinnamon. I added some apples (small pieces) mixed with apple puree. There is a little trick in preparing the dough to reach the amazing appearance:
My “Kärntner Reindling” – ready
the cake before baking
… after baking
The German recipe and photos of the preparation process you find on the German blog dramaqueenatwork. The recipe there is in German, so here is a translation:
Make a sweet leavened dough from:
500 g wheat flour
40 g leaven
250 ml handwarm milk
50 g sugar
1 pinch of salt
1 packet (= appr. 10g) vanilla sugar
Divide the dough in 3 equal parts. Roll all 3 parts out and put them one upon the other in a round baking dish (Important: the fringe must be removeable!). While you put the 3 doughsheets into the baking form, cover the 1st and 2nd with butter and cinnemon-sugar and put then the last doughsheet on top. Mark the centre with a glass or a tumbler or sth. Now cut the cake: from the marked line onto the edge –> 12 cuts (like the hours on your clock 🙂 ). Afterwards twist every doughpiece twice: 1st – rotate twice left, 2nd – totate twice right… and so on. At the end don’t forget to put the fringe on your baking form, because the butter could run out while baking.
Bake your cake appr. 20 – 30 minutes with 180°C… don’t let it get too dark because it could be too dry then. (With my apple filling it needs 40 minutes!) Try if it is done.
There is a tasty variation possible too: Make a tasty leavened dough (water instead milk, oliveoil instead egg, no sugar but some more salt) and fill it with red and green pesto… I didn’t try it but I will!!!
With the cinnamon-butter-apple filling today the whole kitchen smells like Christmasseason and childhood… the whole family loved it!
DEUTSCH –> (more…)