
Halloween Recipe: Zombie Fingers
Intro
These Zombie Fingers biscuits are perfect for a Halloween table. A crunchy, sugar-free classic spooky treat by Jelena Fairweather is made of tender almond-flavoured cookie dough, shaped into fingers and topped with a raspberry jam bloody fingernail for a creepy finishing touch!
Ingredients
- 120g soft room temperature butter
- 100g Natvia Synbiotic Sweetener (UK) / Natvia Gut Activated Sweetener (AU)
- 1 egg
- 1 tsp almond extract (use vanilla if you don't like almond)
- 3.5 cups flour
- 3/4cup almond flour
- 1 pinch salt
Method
- Mix flour, almond flour and salt in a bowl and set aside.
- Combine the butter and sweetener in the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium speed for about 1 minute, until fluffy and well-combined.
- Add the egg and almond extract, mixing until combined and forming a paste-like texture.
- Dough must be soft and sticky. Take a walnut-sized ball of dough and roll it into a finger shape. Press in the middle and all some likes with a toothpick to create a realistic effect.
- Bake at 180°C for 10 minutes or until lightly golden.
- Once the disk is cooled, add some mashed raspberries to the top of the filter to create a nail effect. Enjoy!
Recipe Data
Prep time: 15 minutes (mixing, shaping, and prepping the dough)
Cooking time: 10 minutes (baking)
Total time: 25 minutes
Servings: Makes approximately 20–24 cookies (depending on size of walnut-sized dough balls)
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