Halloween Witch's Fingers

Name: Halloween Witch's Fingers
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 220g Biscuit powder; 30g egg; 100g butter; 60g Caster sugar; Some Almonds

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Halloween was originally a celebration of autumn, just like May Day is a celebration of spring. The priests of ancient Gaul, Britain and Ireland, Druids, had a grand festival praising autumn, which lasted a whole day from midnight on October 31st to November 1st the next day. They believe that on that night their great god of death, Saman, summoned all the ghosts of the people who died that year, and that these evil spirits would be punished by being entrusted as animals. Of course, just thinking of such ghostly gatherings was enough to scare those simple-minded fools at that time. So they lit a bonfire that soared to the sky and watched these evil spirits closely. This is how the saying that there are witches and ghosts everywhere on Halloween.
Halloween activities turned out to be very simple, and most of them took place in the church. But throughout Europe, people see Halloween as a great opportunity to have fun, tell ghost stories and frighten each other. So people no longer use this festival to praise autumn, but turn it into a festival of gods, witches and ghosts.
Nowadays, the cultural exchanges between China and the West, especially in some big cities, Halloween carnival parties are often held. It just so happened that, taking advantage of this holiday, I also made a few witch fingers to coax the children at home.
I thought that the horrible fingers would make the children scream, but they thought that they would welcome and like it. And children also like to bite their fingers in their mouths and make terrible faces on purpose. It can be seen that in their eyes, this is just a fun toy at best.

Ingredients

220g Biscuit Powder
30g Egg
100g Butter
60g Caster Sugar
Some Almonds

Halloween Witch's Fingers

1. All materials are ready

2. Put the softened butter in the basin, use an electric whisk to disperse, add sugar

3. After beating evenly at low speed, add the egg liquid in two batches, mix it well, and then add the next egg liquid

4. Beat the butter and egg liquid into a smooth shape at medium speed

5. Sift in the cookie powder

6. Stir evenly with a rubber spatula without dry powder particles

7. Make it into a ball by hand, wrap it in plastic wrap, press it flat, and keep it in the refrigerator for about an hour until the dough becomes hard.

8. Take out the refrigerated dough and roll it into a sheet about 1 cm thick with a silicone rolling pin

9. Use a scraper to cut into one-centimeter wide strips

10. Divide the noodles into two and arrange them into round strips of finger thickness, with one end slightly thicker and one end slightly thinner

11. Use a spatula or a fruit knife to press the wrinkles of your fingers on the noodles. Dip a slice of almonds in clear water and press on the slightly thinner end to become your nails; spread oil paper on the baking tray in advance and place the finished finger biscuits On the baking tray, the oven begins to preheat, 165 degrees

12. Put the baking tray into the middle layer of the preheated oven, 165 degrees, up and down, about 15 minutes

13. Take out the biscuits after they are out of the oven, put them on a drying rack and let cool and seal them for storage

Tips:
Finger greens should not be too thick, because they will swell during the baking process;
Handle the baked finger biscuits gently to prevent the almonds from falling off;
Almonds can be made of ordinary almonds, not almonds or American almonds, otherwise the fingers must be very large and long;
There is no cookie flour, cake flour or low-gluten flour can be used instead.