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Witch’s Severed Fingers

Prep

<30 MIN

Bake

10-12 mins

Serves

10+

Difficulty

Medium

About

Children will love making these knobbly, gnarled fingers.

Black Treacle Tin
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Black Treacle Tin

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Instructions
Ingredients
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How to make this recipe

Step 1

Line two baking trays with parchment paper.

Step 2

Preheat the oven to 190°C/Fan 170°C, 375°F, Gas 5.

Step 3

Mix the flour and butter together in a food processor for about 20-30 seconds or until they resemble fine breadcrumbs.

Step 4

Add the cheese, cayenne pepper and salt and pulse until the dough is formed.

Step 5

Transfer to a lightly floured surface and knead briefly to make a smooth dough. Chill for 20 minutes.

Step 6

Roll the dough out on a lightly floured surface to make a 30cm long x 13cm wide x 5mm thick (12”x 5”x ¼”) rectangle and cut into 24 strips. Using a palette knife, transfer to the baking trays, spacing slightly apart.

Step 7

Round the tops of each pastry strip into a fingertip shape. Brush the tips with a little water then press an almond ‘nail’ into the tip, pointed end uppermost. Put the Lyle’s Black Treacle into a small bowl, stir in half a teaspoon of boiling water and, using a small pastry brush, brush each ‘nail’ with the treacle. Use a small sharp knife lightly score shallow ‘knuckle’ lines in each finger and then bend each finger in places to make it look knobbly.

Step 8

Bake on the top and middle shelves of the oven for 10-12 minutes, swapping the trays over halfway through until golden brown. Then, transfer to a wire rack to cool.

Ingredients – 8 items

Serving

1

Witch’s Severed Fingers

Flour

All purpose flour

125g
Butter

Butter

95g

Mature Cheddar

110 g
Cayenne pepper

Cayenne pepper

1/4 tsp
Salt-table

Salt

1 tsp

Lyle’s Black Treacle

1 tsp
Water

Water

1/2 tsp
Almonds

Almonds

24

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