Go Back
+ servings
Print

Spooky Witch Fingers, Eggless Cookies

Spooky witch fingers are crunchy, buttery shortbreads baked for halloween. These spooky looking cookies are a fun halloween treat to bake with kids and family.
Course Snack
Cuisine American, International
Keyword Eggless cookie, Eggless witch finger cookies, Halloween bakes, Halloween Treats, Shortbread recipe, Witch finger cookies, Witch fingers recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories

Equipment

  • Convection oven

Ingredients

  • ½ cup Butter @ Room temperature
  • ½ cup powdered sugar
  • 1 tablespoon flaxseed meal mixed with 3 tablespoon hot water replacing 1 Egg
  • ½ teaspoon vanilla extract
  • 1&½ cups All purpose flour/maida
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 30 nos whole almonds

Instructions

  • Mix flaxseed meal and hot water together and keep aside until use. Soak almonds in hot water for 30 minutes. Remove the peel, half them and keep aside until use.
  • In a bowl, sieve together all purpose flour, baking powder and salt.
  • In another large bowl, using a Electric beater, cream butter and sugar until creamy, light and fluffy. Add the Flaxseed water to it and beat well to mix.
  • To this wet ingredient mix , add sieved flour, vanilla extract and mix well using your hands. The dough will be very soft and will come together very easily
  • At this stage, cling-wrap the dough and refrigerated for 20 minutes. Preheat the oven to 170C.
  • Remove the cookie dough from the refrigerator. Pinch a gooseberry size balls out of the dough and roll it into a 3.5 inch rope. Place it on the baking tray. Using the blunt side of the knife make markings on the dough for knuckles. You can also pinch on the sides of the markings to make it little bulge and look like knuckle. Stick an almond for the nail.
  • Repeat the same with the rest of the dough. I made fingers out of the entire dough and baked them in batches. i baked 8 @ time and Kept the rest of the fingers in the fridge until use.
  • Bake for 16-20 minutes depending on your oven settings. Keep an eye after 16 minutes. Mine were done after 17 minutes. 
  • Take it out when it starts browning on top. It will be little soft while taking out, it will turn crisp once cooled. let itcool on the wire rack completely,
  • Store the cookies in an air-tight container. Makes an excellent evening snack for kids