Witches’ Fingers

madnad

Witches FingersA brilliant accompaniment to a Bloody Eyeball Soup or as part of your Halloween buffet.

Make up a batch of the Pretzel recipe below. Instead of forming them into the common pretzel shape, form them into small sausages, slightly longer then your longest finger.
Boil in water and bicarbonate of soda as normal, then place on a baking tray.
Using a knife, make some knuckle indentations at the one third and two third mark
pinch the ‘fingers’ a little above and below each knuckle to give that gnarly and bony finger effect.
Brush with an egg wash, and sprinkle with rock salt if you like. Press a whole almond into the end to be the fingernail
Bake in a hot oven, Gas mark 8/230°c/450°f for 10 minutes or until golden brown.

Soft Pretzels

Serves 8
Dietary Vegetarian
Misc Freezable

Ingredients

  • 250ml Milk (warm, not hot)
  • 7g Instant Yeast
  • 2 tablespoons Light Brown Sugar
  • 2 tablespoons Caster Sugar
  • 2 teaspoons salt
  • 440g Strong White Bread Flour
  • 5 tablespoons Bicarbonate of Soda
  • 1 Egg

Directions

1. Pour warm water in a mixing bowl
2. Stir in the yeast and sugar and leave for a few minutes to bloom
3. Add in the salt and flour and mix until combined
4. Turn out onto lightly floured surface and knead for 8-10 mins until dough is smooth and elastic
5. Place in a lightly oiled bowl and cover with cling film and leave to double in size, about an hour.
6. Turn out onto floured surface and divide into 4,6,8 pieces depending how big you want your pretzels. This mixture will make four large pretzels or eight small ones
7. roll each portion into a long rope, then form into a pretzel shape
8. When you have all your pretzels formed, boil 1½ litres of water with 5 teaspoon of bicarbonate of soda.
9. Add each pretzel individually and boil for 1 min on each side, then lift with a straining spoon and place on a lined baking sheet
10. Once your pretzels are all boiled, brush with an egg-wash and then sprinkle with rock salt or sesame seeds.
11. Bake at Gas mark 8 / 230°c / 450°f for 10-12 minutes or until golden brown

Note

You can eat these just as they are or try serving them with a spicy tomato or barbecue dip.

They freeze quite well once cooked. Just drop into a freezer bag, smoothing out as much air as possible, and freeze. Leave out for a couple of hours to defrost before use.

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