Halloween treats & drinks

Halloween treats & drinks

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(16 ratings)

Prep: 30 mins Cook: 20 mins


Serves 10

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

Nutrition and extra info

  • Freaky fingers can be frozen


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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    Freaky fingers

    • 100g caster sugar
    • 100g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 egg yolk
    • 200g plain flour
    • ½ tsp vanilla extract
    • 20 blanched almonds


      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • red food colouring, paste is best (optional)


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



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 85g marshmallows

    Bloodthirsty squash

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



      The same shape, but smaller than…


    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/ 160C fan/ 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.

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    Comments, questions and tips

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    10th Mar, 2014
    I've made all of these for a Halloween party one year. They went down a treat. The witches' fingers looked & tasted great and the frozen hand/arm coming out of the blood thirsty punch was very effective and everyone commented how neat it was. Good, great, and fun recipes for a Halloween party. Will use time and time again.
    30th Oct, 2012
    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!
    30th Oct, 2012
    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!!
    30th Oct, 2012
    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!
    26th Oct, 2012
    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!
    5th Nov, 2011
    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!!!
    1st Nov, 2011
    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.
    1st Nov, 2011
    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...
    29th Oct, 2011
    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 :)
    4th Nov, 2010
    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.


    Emma Finlay's picture
    Emma Finlay
    1st Nov, 2019
    Has anyone had issues with their fingers flattening like pancakes in the oven? I was expecting some spread but they’ve completely puddled and look more like bRandy snaps! I baked at 160 fan - too low? Or add more flour? The mixture felt very wet when I was shaping them. Any tips gratefully received!
    goodfoodteam's picture
    2nd Nov, 2019
    We're sorry to hear yours did not turn out well. It sounds like one or more of the ingredients may not have been measured correctly. The oven temperature is 180C or 160C fan. Make sure the oven is fully heated before cooking. We hope this helps if you decide to try the recipe again.
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