Halloween Horror Finger Biscuits
Discover our scary Halloween Finger Biscuits recipe, a ghoulishly good treat for your little monsters.
Cooking time20 minutes
Prep time45 minutes
Servings24 portions
Ingredients
- 125g Stork block (room temperature)
- 125g caster sugar
- 2 medium egg yolks
- Zest of 1 lemon
- 250g plain flour
- 50g flaked almonds
- Cling film
- Greaseproof paper
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- For the Halloween biscuits s beat together Stork and sugar until light and fluffy with an electric hand mixer. Mix in the yolks and lemon zest. Add flour and mix to a dough. Knead lightly. Wrap dough in cling film and refrigerate for 30 minutes.
- Preheat oven to 180°C, 160°C fan oven, Gas mark 4. Roll finger thick rolls ("worms") from the dough. Cut into finger-length pieces and place on baking trays lined with baking paper.
- Place the flaked almonds on the rolls like fingernails, lightly press and slide a little into the dough. With the back of a knife, make typical finger "creases" in the dough. Bake the Horror finger biscuits in preheated oven for about 15-20 minutes. Allow to cool - and your Halloween biscuits are ready.
