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 21-26

  • Binder photo Pizza

    01 November 2011

    Pizza commented on this recipe

    A great success with the children. I divided the dough into three balls which gave them each enough to make about 20 life sized fingers. Almond finger nails looked very realistic even without being painted.

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  • Binder photo Emsquem

    05 November 2011

    Emsquem commented on this recipe

    We did the freaky fingers and punch. They looked different and not like the picture, but thats the picture!!! they were yummy and i would do them again. Also they were easy to do and didn't take to long to create!!!

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  • Binder photo Kerry g

    26 October 2012

    Kerry g commented on this recipe

    the almonds are perfect for nails, mine are really fat now having spread in the oven so I suggest making your fingers a little thinner in the first place. I made some short ones as toes too! you could add a little shredded wheat if you wanted hairy toes and fingers!

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  • Binder photo Nicola Bennison

    30 October 2012

    Nicola Bennison rated and commented on this recipe

    5 stars

    I made these with gluten-free flour! And they worked just fine - I just added a smidge of milk when it seemed that the dough might not come together, but I'm not sure it was entirely necessary. The picture I put on facebook has received lots of favourable comments! They taste nice too. They are a bit of a faff, what with painting the nails (and the liquid colour I had didn't 'take' that well, I guess because of the oil in the almonds). Mind you they would have been less of a faff if I had summoned the energy to go out and buy some blanched almonds instead of blanching and skinning my own! Almonds are good as the nails though, they have just the right curvature on them!

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  • Binder photo Nicola Bennison

    30 October 2012

    Nicola Bennison commented on this recipe

    Oh yes, and I forgot to mention that if you roll the dough between your fingers rather than in your palms, you get ready-made knuckle ridges!!

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  • Binder photo Jules

    30 October 2012

    Jules commented on this recipe

    I really appreciated the comments on the size of the fingers. I exchanged the sugar ingredients for cheddar cheese in cubes mixed in where the sugar would be. It worked brilliantly! The cranberries look especially great as fingernails as they don't discolour unlike the almonds. They definitely took around 20 mins to cook. The kids and I love them!

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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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