Witches' fingers with tomato sauce

    (2)
    55 min

    These savoury shortbread fingers are flavoured with rosemary. To make it a genuine Halloween treat, don't forget the tomato sauce for dipping!


    1 person made this

    Ingredients
    Serves: 30 

    • For the fingers
    • 350g plain flour
    • 1 teaspoon salt
    • 1 heaped tablespoon minced fresh rosemary
    • 200g butter, softened and cut into cubes
    • 1 egg yolk
    • 70ml water, as needed
    • For the decoration
    • 30 to 40 whole unpeeled almonds
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1 teaspoon herbes de Provence
    • ½ teaspoon pepper
    • 1 egg white
    • For the sauce
    • 1 teaspoon olive oil
    • 1/2 garlic clove, minced
    • 300ml passata
    • 1/2 teaspoon herbes de Provence
    • 1 teaspoon salt
    • ½ teaspoon pepper

    Method
    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. For the fingers, mix flour, salt, rosemary and butter in the food processor until crumbly. The butter should be completely incorporated and not visible. Add just enough water for it to hold together. Wrap in cling foil and refrigerate until it is solid enough to shape, at least 30 minutes.
    2. Meanwhile mix olive oil with salt, herbs and pepper in a bowl. Add the almonds and mix so they are evenly coated. Set aside.
    3. Preheat the oven to 180 C / Gas 4. Grease a baking tray. Remove the pastry from the fridge. For each finger take 1 teaspoon and shape into a long thin finger about 7cm long and 1cm in diametre.
    4. Make small dents in the fingers in two spots to make the fingers look bony.
    5. Gently straighten the fingers if necessary. Using a small sharp knife, make tiny cuts at the joints, in the middle of the finger and below the fingertip.
    6. Lightly beat the egg white in a small bowl. Dip each almond into the egg white and place it onto the finger for the fingernail. Press down gently to make it stick so it does not detach during baking. Brush the entire finger with egg white and place on the baking tray. Process the rest of the pastry as described to make 30 to 40 fingers.
    7. Bake in the preheated oven until lightly coloured, about 30 minutes. Let cool on wire racks.
    8. For the tomato sauce heat olive oil in a small saucepan. Add garlic, passata, herbs, salt and pepper and simmer for a few minutes until thickened. Serve the sauce hot, lukewarm or cold with the fingers.

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