Guilt-less Desserts & Treats for your Family
I don’t do scary well. Scary movies and I have never been friends.
I jump and squirm. I watch from behind my sweaty hands covering my eyes. I gasp and scream way before anything actually happens. I am not a scary movie fan.
It’s not just movies that make me jump with fright. An unannounced tap on the shoulder, a ruthless game of hide and seek or a loud bang can make me scream and make the hairs in my arm stand on end. I am a wuss.
As you would then imagine, Halloween is not my favourite celebration.. .although I’m learning to appreciate the foodie part of the dark side. Pumpkins, cauldrons and spidery treats are all the craze and all this creepiness had allowed me to go a bit wild with my imagination.
These Severed Witches Fingers with Blood Sauce are a ghoulish, creepy Halloween treat. They’re shaped like old, crooked witches fingers that grip broom sticks and cast spells on naughty children and they’re dripping in blood…sweet tasty blood.
Of course it’s not real blood and there’s no bones in the severed fingers, but these Halloween cookies are the perfect scary treat… even for scaredy cats like me! The witches fingers are made from a simple cookie dough made in a food processor, or beaten in a kitchen stand mixer if you prefer. The rested dough is firm enough to form into finger length sausages. Don’t worry if the sausages are a bit wonky, witches always seem to have knobbly arthritic fingers! Use a knife to make knuckle indentations and then brush the fingers with egg whites. This helps the almond finger nails to adhere and gives the cookies a shiny gloss when baked. I used Peanut Butter to make my cookies, which go perfectly with the Raspberry Blood Sauce (PBJ), but you could use almond butter or a seed butter instead. Just make sure there is some natural oil in the nut or seed butter, and the taste will be slightly altered.
As you can see by the photos my kids had a great time eating these Severed Witches Fingers with Blood Sauce. We went a bit crazy with the props and the staging, but it is Halloween so anything goes!
Severed Witches Fingers with Blood Sauce
Severed Witches Fingers
- 1/2 Cup Arrowroot
- 1/3 Cup Coconut Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Bicarb Soda baking soda
- 1/4 teaspoon Salt
- 1/4 Cup Coconut Oil softened
- 1/4 Cup Peanut Butter other nut and seed butters can be substituted
- 2 Tablespoons Maple Syrup/Rice Malt Syrup
- 1 Egg
- 2 teaspoons vanilla extract
- Egg White
- 15 Sliced Almonds
- 1 Cup frozen Raspberries
- 1 Tablespoon Maple Syrup/Rice Malt Syrup
- 1 Tablespoon Water
Severed Witches Fingers
- Pre heat the oven to 160C/320F. Line and grease a large baking tray.
- Place the coconut oil and peanut butter in a food processor and blend until well combined and smooth. Add the maple syrup, vanilla and egg and blend until smooth.
- Add in the dry ingredients and blend until a ball of dough forms. Remove the dough and wrap in plastic. Leave at room temperature for 30 minutes.
- For each finger, roll 1/2 tablespoon of cookie dough into a 7cm/3 inch sausage and place on the prepared baking tray. Continue making sausages (you should get about 15), leaving 3-4 cms (1 1/2 inches between each to allow for spreading.
- Use the rounded end of a butter knife, or a spoon and make 2-3 knuckle marks at 1/3 and then 2/3 the finger length.
- Brush the fingers with egg white and press an almond finger nail in place.
- Bake for 8-9 minutes, or until lightly golden and cracked in places.
- Cool on the tray for 10 minutes before removing.
- Serve the Severed Witches Fingers with Blood Sauce.
- Place all the ingredients into a small saucepan. Bring the raspberry mixture to the boil over a medium/high heat.
- Reduce the heat to medium and simmer for 5 minutes, stirring regulary.
- Use a fork to break up the raspberries.
- Serve the Blood Sauce warm or cold with the Severed Witches Fingers.