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

    Sign in or create your My Good Food account to join the discussion.
    27th Oct, 2009
    just phoned them and she said it should be 180
    27th Oct, 2009
    just come on to find out temperature too!
    27th Oct, 2009
    I'm also missing the temperature setting, but am betting on 180-200.
    20th Oct, 2009
    They are in fridge for 30 mins then the oven! Id say about 160
    kjlandragin's picture
    20th Oct, 2009
    What temperature?!!! They are in the fridge!
    17th Oct, 2009
    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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