Yields:
20 Servings
Difficulty: Easy
Prep Time: 1 Hr
Cook Time:
10 Mins
Total Time:
1 Hr 10 Mins
Welcome back to another lactose free recipe. This week I wanted to share with you a recipe that is delightfully creepy. This recipe is perfect for any Halloween party, scary movie night or even a cosy afternoon tea. Do not let the appearance scare you away, these cookies are soft and crumbly with a beautiful almond flavour.
As always, I have tested this recipe many times and found it to be successful providing you keep to the recipe. Plus, it works amazing with lactose free products. This recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
Instructions
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In a large bowl add the margarine, sugar, egg and essence. Beat until well combined. Add a few drops of the grey colouring and mix well.
- Add the flour, salt and baking powder. Mix until combined.
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Tip the cookie mixture out onto your work surface and knead until smooth. This shouldn’t take very long at all.
- Wrap the dough in plastic wrap and leave to chill in the fridge for an hour or two.
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Preheat your oven to 180 degrees Celsius and line a tray with baking paper. In a small bowl add the almonds and a few drops of the black food colouring.
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Wearing gloves or use a fork to coat the almonds. Tip the almonds onto the tray making sure to spread them apart.
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Place the almonds into the oven for a few minutes (3 or so) until they have dried. Let the almonds cool down then place them into an airtight container at room temperature until ready to be used. The almonds can be prepared in advance.
- When you are ready to make the cookies preheat your oven to 170 degrees Celsius and line three baking trays with baking paper.
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Divide the dough into 30g sections. Place the sections of dough onto one of the trays, keeping them apart.
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Take one of the sections of dough and roll it into a ball.
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Use your hands to roll the dough into a cylindrical shape with one end being bigger than the other.
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Use your fingers to press into the sides of the dough. One near the small end. One in the middle and one at the end.
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Press an almond into the small end making sure the point end of the almond is hanging over the dough.
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Use a knife to bake several cuts into the center parts. This will create the knuckles.
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Use your fingers to bread off a small section at the end. You do not wait a clean cut; the roughness goes perfect. Repeat the shaping process with each of the sections of dough.
- Place the fingers onto the baking tray baking sure to keep them apart as they will expand in the oven slightly.
- Bake each tray for eight to ten minutes.
- Leave them to sit until they are lovely and cool. You will notice that the almonds will sometimes fall off. Do not worry just set them aside.
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Brush a small amount of the cocoa powder onto each of the knuckles and just above the nail bed.
- Dip the end of each cookie into the red glaze. Alternatively, if you do not have the red glaze that I use you can always use a few tablespoons of honey, some red food coloring and a small amount of water. Mix well and use that instead.
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Apply a small amount of the glaze into the center of where the almond was. Press the almond back onto the cookie.
- Place the cookie onto a clean baking tray.
- Repeat this process with each of the cookies.
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Serve, devour, and enjoy.
You mention adding baking powder in the recipe but don’t list the amount in the ingredients
Apologies for the mistake in the recipe. Use one teaspoon of baking powder. Happy baking. 🙂