Phreakish Witches Phingers – HALLOWE’EN 2011 12
October 29, 2011
I stayed true to my promise.
Ever since I’ve been a grown up (or perhaps since I was of ‘age’….still not sure that I am grown up) I have made sure that on the eve of October 31 the house has more sugar in it than even Willy Wonka would approve of!
This year however, despite the chaos that is my life, I decided it would be a good idea to bake for the visiting kids in the street – something yummy but also something that they would get a laugh from too!
And that is where these ‘Phreakish Witches Phingers’ stepped in!
The recipe is super simple, like most on this blog, so not only won’t these biscuits take you long to make, but if you’ve got kids then they can help you whip them up as well!
The biscuit / cookie is simply shortbread. Any old, basic shortbread recipe works here. I have used Nigella Lawson’s which you can find by clicking here. I normally use this when making “traditionally shaped” shortbread so I thought why not for my phingers! For this recipe though, I replaced the vanilla seeds with 2 teaspoons of vanilla essence. The reason for this is that I didn’t want my fingers to have little black dots all over them! You can use either.
Apart from the ingredients listed by Nigella, you will also need Blanched almonds for the fingernails and red food gel for the blood!
Below are some pics of the dough…..
Once I’ve made it, I always refridgerate for about half an hour before rolling out.
When ready to roll, (I take out only about a large handful of dough at a time to work with – this is because the dough “melts” pretty quickly, making the shaping of the fingers tougher!) take about a teaspoon and a half of dough and roll into finger shape, pinching in at the knuckles. Use a knife to cut lines in knuckle and upper part of finger. Press Almond firmly into top of biscuit as the nail.
Place biscuits on a tray and shove into a pre-heated 160 deg cel oven for about 25 mins or until shortbread is slightly golden.
As soon as you take the biscuits out of the oven, lift up the almond, squirt the red gel on the nail bed and push almond back down on top.
Cool on a cookie stand. Or a pizza tray.
Finito! EASSSSSSSSSSSSSSSY!
Oh, and just because I had HOURS of spare time on my hands (not!!) I tested out some smaller phingers (about a teaspoon of dough). Below you can see them cooling alongside the larger ones. For the record, I think the larger ones look better.
Happy Hallowe’en folks!
12 comments
I just discovered your blog and understand that you won’t be blogging often with two little ones but wanted to comment anyway. The fingers are great, everyone should love them. Anyone that gets to experience your food and writing is lucky.
Just brilliant! Thanks for posting so soon.
Thank-you!!!
Oh Wow Karen! Thanks SO much! Just checked your blog too – what gorgeous pics and some great adventure stories too!
These are such a great idea! You dont have to be artistic to make them look perfect. Mine looked fantasic and tasted delish too. Might try some with ‘choc bit’ warts next time.
Hoping that life with two is treating you kindly- these look terrifying- and fabulous.
CHoc warts! Love it!
Thanks Tori! Am loving your tweets by the way! Always so witty!
where did you get the red gel? going to make these for my upcoming halloween party!
Where are you located?! I bought it from my local homewards store which also sells baking goods and decorating bits and pieces…. you can also buy it online eg.http://bakingpleasures.com.au/p727/lipstick-red-shimmering-gel – hope that helps!
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