American · Dessert
Witch Finger Cookies
Buttery shortbread rolled into knobbly witch fingers, with an almond for each nail and a smear of raspberry 'blood' at the knuckle. Contains almonds.
$0
25 minsPrep
14 minsCook
69 minsTotal
MediumLevel
Nutrition per serving
237Calories
3.4gProtein
13.6gFat
25.8gCarbs
8.7gSugar
1.2gFiber
138mgSodium
46mgChol
7.7gSat Fat
58mgPotassium
17mgCalcium
1.2mgIron
0.1mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
halloween
hidden-gems
Instructions
1
Mix
rub the butter into the flour, sugar and salt until it looks like sand, then add 1/6 beaten egg (8g) and the vanilla and press into a dough.
2
Shape
roll 4 fingers about 9cm long, pinch in two knuckles and score lines across them with a knife.
3
Nails
press an almond firmly into the tip of each finger.
4
Bake
14 minutes at 170C / 340F, until pale gold underneath. Cool on the tray 20 minutes.
5
Blood
mash the raspberries with the sugar and smear a little at each knuckle and under each nail.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 43g43g all-purpose flour
- 29g29g butter, softened
- 13.5g13.5g granulated sugar, powdered
- 1/61/6 beaten egg (8g)
- 0.5g0.5g vanilla extract
- 0.2g0.2g fine salt (a large pinch or 1/8 tsp)
- 5g5g whole almonds, 4 whole, for the nails
- 9.5g9.5g raspberries, mashed with the sugar, for the blood
- 3g3g granulated sugar, for the blood
