Spooky Shortbread Fingers


When you think of shortbread fingers, the rectangular buttery, crumbly biscuits come to mind, usually packaged in a traditional tartan tin at Christmas time. The shortbread fingers in this recipe however are nothing like the traditional biscuit and in fact look like actual fingers!
These spooky shortbread fingers are perfect for Halloween and a plate of 'fingers' will look really effective on your Halloween party table!

Ingredients

115g Lightly salted butter, softened
65g Caster sugar
1 tsp Dr Oetker Caramel Flavour 
165g Plain flour
40g Cornflour
Dr Oetker Free range egg white powder sachet (x1)
25g Blanched almonds (approximately 18)
Dr Oetker bright red gel food colour

Method

- Line a large baking tray with baking parchment. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the caramel flavour
- Sift the flour and cornflour on top and stir into the creamed mixture, then bring the mixture together with your hands to form a firm dough. Turn on to a lightly floured work surface and knead gently until smooth
- Cut the dough in half and divide each half into 9 portions. Working on one portion at a time, roll the shortbread gently, back and forth on the work surface to form a skinny finger shape approx. 10 cm (4 inches) long
- Pinch the dough in 2 places to make the bony joints and then score with a knife to make the wrinkles. Place on the baking tray whilst you work on the remaining pieces. Keep the fingers spaced a little apart on the tray. You can make the fingers different lengths and shape them with a bend to make crooked fingers. As a rule, the thinner you roll the shortbread mixture, the less it spreads during cooking
- Make up the Egg White Powder as directed and whisk until slightly frothy. Brush over the top of each finger. Gently press an almond into the top of each finger to resemble fingernails. Chill for 30 minutes
- Ten minutes before baking, preheat the oven to 180C (160C fan oven), 350F, gas mark 4. Brush the rest of the fingers with egg white, leaving the almond unbrushed
- Squeeze a few drops of Red Food Colour Gel into a small dish and using a paint brush, carefully paint it over the almonds. Bake for about 20 minutes until very lightly golden. Cool for 5 minutes before transferring to a wire rack to cool completely. Your shortbread fingers are now ready to serve and spook your guests.

For more information on Dr Oetker products or recipes visit the Dr Oetker website.

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