Name: Spooky severed finger Halloween treats
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 servings
Cuisine: Baking
Ingredients: 250 g flour cake; 125 g butter salted; 125 g castor sugar; 1.5 eggs; 2 tsp vanilla extract; 1 almonds whole, blanched; 4 Tbs icing sugar; 1 - 2 Tbs water; 2 Robertson's food colouring

Recipe Disclaimer

Tap for method

Ingredients (9)

250 g	flour — cake
125 g	butter — salted
125 g	castor sugar
1.5	eggs
2 tsp	vanilla — extract
1	almonds — whole, blanched

FOR THE 'BLOOD'

4 Tbs	icing sugar
1 - 2 Tbs	water
2	Robertson's food colouring

Tap for ingredients

Method:

Start by preparing the dough:

Make sure that the butter is soft. Cream the butter and the castor sugar until light and fluffy. Next add the eggs, one at a time and add the vanilla. Incorporate the flour until you reach a thick, sticky dough. Cover the dough in clingwrap and refrigerate for an hour or two.

When ready to roll out, preheat oven to 180°C. Cut the dough into matchbox-size rectangles and roll into thin fingers. Using a sharp knife, cut small incisions in the middle. Next add an almond to the one end to resemble a finger nail. Continue with all the dough.

Place the fingers onto a baking sheet and place in the fridge for 30 mins before baking. Place the baking in the oven and bake for 15 minutes or until the dough is a light tea colour. remove and allow to cool while you make the ‘blood’.

Mix the icing sugar, water and red food colouring together and set aside. Once cooled, take the finger cookies and cut a small section off the end that doesn’t have a ‘nail’. Next, dip each end into the red food colouring and lay out onto some baking paper to set.

WATCH how to make them…