With Halloween just around the corner, I am excited to share with you the recipe for these Witches’ Fingers Cheese Biscuits. Creepy yet so delicious!Jump to Recipe
Hello friends – I hope you are enjoying your weekend.
So am I. Indeed, I’ve been working on Christmas recipe development. To be absolutely honest, I made and photographed my first two holiday recipes last weekend. Please no judgment, though. This year has been weird enough, to say the least, that it requires some extra celebration, just too keep your sanity. Does anyone feel the same way?
Anyway, back to the recipe!
You have probably seen witch cookies on the Internet many times. I think it’s one of the most popular Halloween-styled ideas. It’s quite hard to make Halloween treats look spooky, in my opinion. But witch cookies definitely fit the bill.
I wanted to make these cookies for a couple of years, and this is finally happening. Well, not quite. I decided to make a savoury twist!
Witches’ Fingers Cheese Biscuits
If you know me for a while, you probably remember I love savoury cheese cookies / biscuits. So I turned my basic recipe into a Halloween edition. I slightly tweaked the basic recipe by using a part of buckwheat flour. I though that gluten-free flour would be a good help in preventing the cookies from spreading (Although generally my cheese cookies keep their shape very well.) And I think it worked perfectly!
Probably the most time-consuming part would be shaping. Not too bad – you will need maybe about 20 minutes or so.
The result will definitely pay off. That’s a great Halloween appetizer. Perfect for serving with wine, too. But stay tuned – you will see these Witches’ Fingers Cheese Biscuits in my next two recipes, and will learn some other great way of using them.
More Halloween Ideas
And if you need more Halloween inspirations, I’ve got it for you!
Pumpkin Spice Brigadeiro (Bonus: pictures of Daisy-the-Witch)
I hope you like these Witches’ Fingers Cheese Biscuits, and you will give this idea a try. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Witches’ Fingers Cheese Biscuits
With Halloween just around the corner, I am excited to share with you the recipe for these Witches’ Fingers Cheese Biscuits. Creepy yet so delicious!
180-200 gr. cheddar, grated (It’s about 2 cups grated and packed cheese)
1/2 cup (125 gr.) butter
about 2/3 cup all-purpose flour – see step 4
about 1/2 cup buckwheat flour
a good pinch of salt
1 tsp. to 1 tbsp. confectioner’s sugar (optional)
1 tbsp. dried herbs such as Italian or Greek seasonings
1/2 tbsp. smoked paprika
1 whole small egg (for egg wash)
1 tbsp. water (for egg wash)
1/4 tsp. chipotle powder
about 1/2 cup whole almonds (for decoration)
extra smoked paprika (for decoration)
- Place the butter cut into small pieces in a bowl and microwave it for 10-15 seconds. It should be very soft (but not too melted.)
- Place the grated cheese, softened butter, and egg in a large bowl. Beat with a wooden spoon (spatula) until smooth, 1 minute.
- Stir in the confectioner’s sugar (if using), salt, herbs, and spices. Mix 10 seconds.
- Stir in the flour. Mix until all ingredients incorporated. Depending on other ingredients, you might need to add a bit more or less flour. It’s easy to fix. Just add 2-3 tbsp. of the flour or if the dough is too dry – 1-2 tsp. of milk or water (or even soft butter). You will get a soft, slightly sticky to a touch, and pliable dough (some crumbs would be okay). Roughly divide the dough into 5-6 parts, cover, and place in the fridge for 20-30 minutes.
- Preheat oven to 175 degrees C. Cover baking sheet(s) with parchment.
- To make the egg wash, in s small bowl whisk the egg and water, 15 seconds.
- Work with 1 part of the dough at a time keeping the remaining refrigerated.
- Measure about 2/3 to 1 tbsp. of the dough. I will not recommend using more than this or your biscuits will end up big.
- Roll each piece into a ball then roll out into a log shape. Try making them quite thin, although they will not spread too much.
- Press an almond (You can also remove a thin layer from of the brown skin if desired) into one end to form a fingernail, lightly pressing into the dough. Then using your hands, shape a log into a knobby finger shape. Apply varying pressure with you fingers to create wrinkled texture. If desired, score wrinkles with a small knife, taking care not to cut completely through the cookies.
- Lightly brush with the egg wash and apply extra smoked paprika just to emphasize the texture, if desired.
- Bake for about 8 to 12 minutes depending their size and thickness, until slightly golden brown. Remove from the oven let cool 15 minutes (When hot they will be quite fragile). Then transfer to a wrack or large plate and completely cool.
- Depending on size, this will yield 40 to 50 biscuits. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.