Halloween is celebrated every year on November 1st, commonly known as the Western Ghost Festival, originating from the ancient Celtic New Year festival, where children wear make-up, wear masks, go from house to house to collect candy, people sacrifice the souls of the dead, while avoiding the interference of evil spirits, and also sacrifice food to ancestors and good spirits to pray for peace through the winter.The Chinese Ghost Festival is celebrated every year on the first day of October in the Chinese lunar calendar, and the Eastern Ghost Festival is basically the same time, after the end of the autumn harvest and autumn harvest, the spirits of the dead are sacrificed, the ancestors are worshipped, and at the same time the people of the world are united in their desire for a better life.The idea of making a witch's finger cookie, not so surprising, or a more familiar one, the recipe or the original cookie recipe, made in two shapes and colors.

WHAT YOU NEED

Ingredients

180 grams of low-fat powder
Milk powder in moderation
100 grams of butter
70 grams of white sugar
Milk (raw dough) 10 ml
Milk (cocoa paste) 2 ml
15 grams of cocoa powder
1 piece of chocolate
30 to 40 ripe almonds

How TO MADE The witch's finger cookies

Steps 1 to 4

1. Ingredients: 180 grams of low-fat flour, 20 grams of milk powder, 100 grams of butter, 70 grams of white sugar, 10 ml of milk (raw dough), 2 ml of milk (cocoa dough) 30 grams of egg yolk, 15 grams of cocoa powder, 1 piece of raw chocolate, 30 pieces of cooked almonds.

2. Baking: 35 liters oven preheated, one plate for each upper and lower middle layer, 170 degrees of hot air, 20 minutes, 10 minutes up and down to change the oven.

3. The butter is softened and smoothed, and the white sugar is added to create a whiter color.

4. Add the eggs evenly until the eggs are completely absorbed.

Steps 5 to 8

5. The flour and milk powder are mixed evenly, sifted into the butter and stirred evenly.

6. Pour into 10 ml of milk.

7. And the dough, split in two, one wrapped in a preservative film, put in the refrigerator and refrigerate for half an hour.

8. Add another portion of cocoa powder and chocolate (dissolved) to 2 ml of milk and mix into a uniform cocoa dough and refrigerate for half an hour.

Steps 9 to 12

9. The chilled dough is cut into equal portions (16 pieces).

10. The shape of the fingers is rubbed into thin long stripes.

11. Using a scraper to press the stripes on the fingertips to form a finger joint, each fingertip is pressed into a cooked almond, which is placed in a pan of oil paper.

12. Preheat the oven, 170 degrees, hot air, middle and upper layer for 15 minutes.

13. (It is also possible to switch between the upper and lower middle layers for 10 minutes.)

14. ）

15. The same method is used to make chocolate witch finger biscuits.

16.