Halloween treats & drinks

Halloween treats & drinks

These spooky treats are perfect for adding a touch of fun to a Halloween party

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 20 mins

Freezable

Freaky fingers can be frozen

Method

  1. For the freaky fingers, place the first five ingredients and a pinch of salt in a food processor and whizz just until a ball of dough forms. Tear off a golfball-size piece of dough and use your hands to roll into finger-size cylinders - you should get about 20. Place on a baking sheet lined with baking parchment - a little apart as they will spread during baking. Use a knife to make a few cuts, close together, for the knuckles. Place an almond at the end of each finger and trim away excess pastry around the edge to neaten. Place in the fridge for 30 mins, heat oven to 180C/160F/Gas 4, then bake for 10-12 mins just until firm. Leave to cool a little, then paint the almond with food colouring, if you like. Makes 20.
  2. For the brainballs, place the popping corn and vegetable oil in a large pan set over a medium heat. Stir the kernels around the pan to coat in the oil. When the kernels starts to pop, place a lid firmly on top and turn the heat down to low. Cook, shaking the pan often to stop the popcorn burning or sticking, until the corn has stopped popping, about 5 mins. Tip into a bowl, discarding any unopened kernels. Heat butter and marshmallows over a low heat until melted. Pour over popcorn and mix well until coated. Lightly rub oil over your hands and shape the popcorn into small balls. Set aside on a tray lined with baking parchment and leave to set. Makes 10.
  3. For the bloodthirsty squash, fill up a kitchen glove with water, secure the end with a freezer clip or rubber band and place in the freezer overnight. When ready to serve, stir together 1 litre each lemonade and cranberry juice with the juice 3-4 limes. Pour into a punch bowl. Remove the hand from the freezer and use scissors to carefully take off the glove. Place in the punch bowl and serve. Serves 10.

Recipe from Good Food magazine, October 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Andrew

    17 October 2009

    Andrew commented on this recipe

    The recipe for Freaky Fingers online and in the October edition of Goodfood doesn't say what temperature the oven should be on for baking the biscuits. Any suggestions?

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  • Binder photo Kirsty Landragin

    20 October 2009

    Kirsty Landragin commented on this recipe

    What temperature?!!! They are in the fridge!

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  • Binder photo Debh

    20 October 2009

    Debh commented on this recipe

    They are in fridge for 30 mins then the oven! Id say about 160

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  • Binder photo Mette

    27 October 2009

    Mette commented on this recipe

    I'm also missing the temperature setting, but am betting on 180-200.

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  • Binder photo Ruth

    27 October 2009

    Ruth commented on this recipe

    just come on to find out temperature too!

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  • Binder photo Ruth

    27 October 2009

    Ruth commented on this recipe

    just phoned them and she said it should be 180

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  • Binder photo Beamies

    27 October 2009

    Beamies commented on this recipe

    They look brill, but what do they taste like!

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  • Binder photo sleepycat

    28 October 2009

    sleepycat rated and commented on this recipe

    4 stars

    We (me and the kids) made the Freaky Fingers today (making the brainballs tomorrow) and they were quite easy to make. Don't make them too big as they do get bigger when cooked. They look great and don't taste too bad either!

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  • Binder photo Jo

    29 October 2009

    Jo rated and commented on this recipe

    5 stars

    Just made these with the kids - can't believe how easy they were! Look fantastic and taste great too! I used ordinary liquid food colouring and a small paintbrush - worked a treat! :-)

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  • Binder photo SimonSmith

    29 October 2009

    SimonSmith rated this recipe

    4 stars

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  • Binder photo chrisrecipes

    30 October 2009

    chrisrecipes commented on this recipe

    Just finished making my third batch of these since yesterday afternoon and there are not even any young children in the house! Friends and family are leaving with lots of Freaky Fingers as presents. They look great and taste yum. I did find they spread and flatten in the oven so made them a little longer and skinnier looking and they turned out brilliant when cooked. Like Jo, I used liquid food colouring and it was perfect. Fantastic idea and so simple to make. Genius design!

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  • Binder photo Juliette

    31 October 2009

    Juliette rated and commented on this recipe

    5 stars

    have only done freaky fingers so far - kids loved making them - used paste and tubes of the writing icing to make some really freaky finger nails - easy, fun to make and delicious to eat!

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  • Binder photo lee lee

    31 October 2009

    lee lee rated and commented on this recipe

    5 stars

    These are absolutely amazing and they taste fab too! A genius recipe! We used red food colour paste for the nails. The kids' skinny and gnarly fingers worked best as they do spread quite a bit in the oven. When they were half cooked I took them out and remoulded them a bit and then put them back in the oven. I baked mine a bit longer than the recipe said. We're going to make three more batches now!

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  • Binder photo Victoria

    31 October 2009

    Victoria rated and commented on this recipe

    5 stars

    Freaky fingers - Fab, easy to make, i aded two egg yolks as the mix wasn't coming together and had to make them quite fat as the mix kept breaking up. Rather than faff about with almonds and colouring I used dried cranberries and they came out a treat. The kids and grown ups loved them, would definitely do next year. Brain balls - easy to make and everyone loved them. With the feaky fingers they looked great on the plate. Think my balls were too big. I popped some dried cranberries again to use them up and they were brill. Would def do again next year too.

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  • Binder photo Reebeck

    17 August 2010

    Reebeck rated and commented on this recipe

    5 stars

    I made the Freaky Fingers last year at Halloween. I'm planning to do them this year too, but maybe a bit thinner this time. I just love these!

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  • Binder photo Maura

    11 September 2010

    Maura commented on this recipe

    Freaky fingers are great but mine spread too !! We used Cashew nuts for the nails and they looked brilliant - more claw like. Would love to know how you get your frozen hand to stand up in the punch bowl as mine kept tipping over. Great recipies tho.

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  • Binder photo Edel

    17 October 2010

    Edel commented on this recipe

    Made these last year, and plan to again this year. They tasted great but I totally agree with those who say MAKE THEM THIN! Mine ended up enormous and I made many more with the dough than the recipe suggested.

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  • Binder photo ZeTallGerman

    04 November 2010

    ZeTallGerman rated and commented on this recipe

    5 stars

    I made the freaky fingers for a halloween "afternoon tea"... thanks for all the tips here for making them quite thin: they turned out perfectly! I painted the "nail" with a small brush and some red food colouring... do definitely try to add the "knuckle wrinkles" with a small knife: the effect is amazing! :-) Also did the frozen hand and bloodthirsty punch, which everyone loved. Unfortunately the thumb and another finger broke off straight away but it still looked good nonetheless.

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  • Binder photo RachaelFitzpatrick

    29 October 2011

    RachaelFitzpatrick rated and commented on this recipe

    4 stars

    Great recipes. We only made the brain balls and freaky fingers but they both turned out well. The brainballs become REALLY sticky and no amount of oil seems to stop them sticking to your hands. We tried pushing them onto a metal spoon and then sliding them off which seemed to work a little better. The fingers expanded a little bit in the oven but still looked really good - Adding the knuckles is a really good idea and looks brilliant :)

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  • Binder photo swilks

    01 November 2011

    swilks rated and commented on this recipe

    5 stars

    Only made the freaky fingers but they were great. Made them with my 3 year old for his friends and he loved it. They did take quite a bit longer to cook than stated. I used rad and green for the nails and also painted the blunt ends with red colouring to mimc blood; they looked really realisitc...

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 20 mins

Freezable

Freaky fingers can be frozen

Ingredients

Freaky fingers

  • 100g caster sugar
  • 100g butter
  • 1 egg yolk
  • 200g plain flour
  • ½ tsp vanilla extract
  • 20 blanched almonds
  • red food colouring , paste is best (optional)

Brainballs

  • 85g popping corn
  • 1 tbsp vegetable oil , plus extra for shaping
  • 25g butter
  • 85g marshmallows

Bloodthirsty squash

  • 1l lemonade
  • 1l cranberry juice
  • juice 3-4 limes
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