Crunchy Witch Fingers

These Crunchy Witch Fingers are tasty, terrifying, and almost too good to share! They’re the perfect mix of spooky and delicious — crispy, buttery biscuits shaped like witchy fingers, complete with almond “nails” and a gory jam “blood” dip.

Honestly, I was terrified I’d eat them all before my kids even saw them (no regrets though!). They’re so much fun to make, and they look wonderfully creepy on any Halloween table. Pair them with strawberry jam, chocolate spread, or even peanut butter — whatever your spooky heart desires!

With Halloween just around the corner, these eerie treats are a must-try for anyone looking to bake something fun and festive. All you need is a simple biscuit dough, a few drops of green food colouring, and some almond slivers for those creepy nails. Shape, bake, dip, and chill — and voilà! You’ve got yourself a batch of Crunchy Witch Fingers that’ll thrill kids and adults alike. They’re quick, creative, and guaranteed to cast a spell on anyone who dares to take a bite!

Crunchy Witch Fingers

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

20

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 185 gram Butter

• 1 cup Caster Sugar

• 1 Egg

• 2 tsp Vanilla extract

• 2.5 cups Plain flour, sifted

• 1 tsp Custard Powder

• 100 gram whole Almonds

• 1 cup Icing Sugar

• 2 tbsp Cocoa

• 1 tbsp Milk

• 1 green gel food colouring

Directions

• Beat together the butter, vanilla extract and caster sugar until light and fluffy.
• Add the plain flour, custard powder and egg and mix until the dough is combined. Lightly knead the dough and wrap in plastic wrap and place in the fridge for half an hour.
• Add in lots of green gel food coloring until you reach the shade of green you want.
•  Measure out a tablespoon of dough and roll it into the shape of a finger. Use is butter knife to imprint some knuckled etc and flatten the end for where the fingernail will go. Place on a baking tray lined with baking paper and bake for 12 – 15 minutes or until golden at 180 degrees.  Let the biscuits cool on a wire rack.
•  Make the chocolate icing by adding the icing sugar, cocoa and a little milk to make a thick paste. Smear a small dot of the icing on the tapered end of the finger – and press the almond on – the chocolate should very slightly show (and will look like dirty fingernails!).
•  Biscuits are best made on the day they are eaten.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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