Happy early Halloween! Singapore does not have the tradition of celebrating Halloween (no trick-or-treat here), but people here will often buy masks / costumes and party away in clubs.
Horror is definitely not my favourite genre since young – I hate watching horror movies and am absolutely frightened of visiting haunted houses, but I love the treats that bakers create during Halloween.
I’ve seen these Witch Fingers cookies around the net for quite some time and decided to try my hand in baking some. I used a melt-in-the-mouth butter cookie recipe to make these cookies. However I forgot that these cookies expand during baking, so some of the “fingers” became a little too fat, but overall I’m still very pleased with the results.
So if you’re still looking for a treat, bake these cookies!
Begin by creaming some butter and sugar until light and fluffy.
Beat in egg yolk and some vanilla.
Sift and fold in some flour.
You’ll get a very soft, buttery dough.
Flatten into a large rectangle and chill for 1 hour.
Slice the dough into “fingers” and stick an almond slice as “fingernail”.
Bake until lightly golden – and devour!
Witch Fingers Cookies
- 50 grams 1/4 cup caster sugar
- 30 grams 1/4 cup icing sugar
- 115 grams 1 stick; 1/2 cup unsalted butter, softened at room temperature
- 1 egg, divided, at room temperature
- 1 teaspoon vanilla extract / vanilla paste
- 155 grams 1 1/4 cups all-purpose flour
- Almond slices
- Cream the sugars and butter in a large mixing bowl until light, pale and fluffy.
- Add in the egg yolk and vanilla and beat until fully incorporated.
- Sift in the flour in two batches and fold it in with a rubber spatula. Transfer the dough onto a large piece of plastic wrap (cling film). Spread the dough out into a large rectangle/square into 1/2-inch thick. Wrap it up with the plastic wrap and refrigerate till firm, at least 1 hour.
- Preheat the oven to 160 degrees Celsius. Line a baking sheet with parchment paper.
- Unwrap the dough and cut it into 1 1/2-inch by 1/2-inch rectangles. Pinch the rectangles slightly to form fingers. Stick a piece of almond flake in the front for he fingernail. Score the dough slightly with a small, sharp knife (look at your own finger as guidance ;)).
- Place the cookie dough onto the baking sheet and bake for 10 to 13 minutes until lightly golden. The cookie will expand during baking. Cool the cookies completely on a wire rack and store in an air-tight container for up to 5 days.