Halloween is here!!!
Last year I shared a recipe of those gnarly witch finger shortbread during a kids class, there are always a hit!
But this year I decided to try them in a savory option, because let’s face it, there is going to be so much sugar already!
This recipe can be used to make small round shaped shortbread as well if you want to bake them for another occasion.
But the look of it, with the grated parmesan and the herbs made those fingers look even more witch appropriate!
The cheesy savory taste marries very well with SaltSpring Kitchen Spicy Tomato Spread, and turns out to be a perfect bloody looking side too!
See the recipe video on Instagram and give us a follow!
Happy Halloween!
Valentine
Directions
- With an electric mixer fitted with a paddle attachment, beat the butter until soft. Add everything except the flour and water and mix until combined.
- Add the flour and mix slowly until all blended. Add the water and mix just a little more.
- The batter should look crumble but holds together when you press some in your hand.
- On a baking tray lined with parchment paper, form the witch fingers. Add a whole almond at the end for the finger nail.
- Place the tray in the freezer while pre-heating oven at 325F. Then cook for about 15 minutes. They should look very slightly golden on the edges.
- Let them cool completely and serve with a salsa or tomato sauce for dipping.
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