Fingers of the Halloween Witch
Halloween is supposed to be a celebration of autumn, just like May Day is a celebration of spring.The Druids, the priests of ancient Gaul, Britain and Ireland, had a great festival of praise for autumn, which lasted from midnight on October 31 to the next day, November 1.They believe that on that night, their great god of death, Shaman, summoned the spirits of those who had died that year, and that these demons were to be punished by being raised as animals.Of course, just the thought of such a ghostly party was enough to shock the simple-minded fools of the time.So they lit a bonfire and watched the demons closely.That's how the rumors of witches and ghosts on Halloween night started.Halloween events used to be very simple, and most of them were held in churches.But all over Europe, people see Halloween as a great opportunity to have fun, tell ghost stories and scare each other.So people stopped using this festival to praise autumn and turned it into a festival of gods, witches and ghosts.Nowadays, Chinese-Western cultural exchanges, especially in some big cities, Halloween carnival parties are also often held.That's right, on this holiday, I also made some witch fingers to seduce the children in the house.I thought the scary fingers would scare the kids away, but I thought they'd be welcoming and liking it.And the kids also like to bite their fingers in their mouths and make scary faces on purpose.In their eyes, it's just a toy for them to play with.
WHAT YOU NEED
Ingredients
220 grams of baked biscuits30 grams of egg juice100 grams of butter60 grams of fine sugarSmall almonds in moderation
How TO MADE Fingers of the Halloween Witch
Steps 1 to 4
1. All materials are ready.
2. Put the softened butter in a bowl, spread it with an electric egg beater, and add the sugar.
3. After beating evenly at low speed, add the egg juice twice, mix it fully evenly, and then add the next egg juice.
4. Butter and egg yolk can be smoothed.
Steps 5 to 8
5. Sifting through cookie dough
6. Stir evenly with a rubber scraper, no dry powder particles
7. Mix by hand, wrap in a preservative film, flatten, refrigerate for about an hour, and the dough will harden.
8. Remove the frozen dough and use a silicone dough stick to make a dough about 1 cm thick.
Steps 9 to 12
9. Cut into one centimeter wide strips with a scraper
10. Divide the noodles in half and arrange them into thin finger-length circles, slightly thick at one end and slightly thin at the other.
11. Use a scraper or a fruit knife to press the finger wrinkles on the back of the noodles, dip a piece of almond in a little water, press on the slightly thinner end, and it becomes a nail; apply oil paper in advance on the grill, put the finished finger biscuits on the grill, and the oven starts preheating, 165 degrees
12. Place the pan in the middle of the preheated oven, 165 degrees, on and off for about 15 minutes.
Steps 13 to 16
13. After baking, the biscuits are removed, dried on a shelf, cooled, sealed and stored.
14. Are you afraid?
Handy cooking tips
1. fingers should not be too thick, as there will be swelling during the baking process; 2. baked finger biscuits should be taken gently, to prevent the almonds from falling off; 3. almonds can be used with ordinary small almonds, do not use badam wood or American almonds, otherwise the fingers will be very long; 4. no cookie dough, cake flour or low star flour can be used instead.
REACTION RECIPES
- The cranberry sauce
- Chocolate and almond cookies
- Butter and cheese biscuits
- Fingers crossed
- Roman coffee cookies
- Chocolate bean cookies
- Whole wheat black sesame cookies
- Chocolate cake with cream
- Cranberry QQ cake
- Cranberry cookies
- Oreos and peanut butter
- A good winter gingerbread for the whole class.
- Chocolate oatmeal cookies
- Traditional American afternoon tea cookies
- Christmas colored cookies