halloween

- 230 gr butter without salt

- 125 gr coconut sugar

- 1 egg

- 1 tea spoon vanilla extract

- 1 tea spoon almond extract

- 200 gr oatmeal flour

- 100 gr coconut flout

- 50 gr cashew nut flour

- 1 tea spoon salt

- 1 tea spoon yeast

- 100 gr almond

- pink frosting

Recipe:

In a bowl join the butter, egg, coconut sugar, vanilla and almond extracts and mix that, you can use a food mixer or fouet for that.

Add the salt, yeast and the flours (little by little), mix that and after knead with your hands until the dough is smooth.

Cover with plastic wrap.

Leave the dough to rest in the fridge for at least 40 minutes, but cookie dough always taste better if you can let it sit for a day.

Tip: if you are cooking in an place that is not refrigerated or on a very hot day, take pieces of the dough to work, so it doesn't get too soft until the end of the process (because if it does, you'll need to refrigerate it again to be able to mold).

On a sheet of parchment paper take small pieces of dough and shape cookies to the size of fingers, you'll do this by rolling the dough with parchment paper and leaving it in a cylindrical shape.

In the middle of the dough already rolled, squeeze it using the index and middle fingers, this will give the shape of the joints of your cookie fingers. Mold the sides so that it is not too straight.

With a knife (or something similar) scribe lines it carefully to draw the finger lines.

Place an almond on the tip, kneading carefully.

On a greased baking sheet, bake for 30/40 minutes at 160 degrees Celsius (if this is your first time, keep an eye on this because one oven is always different to the other).

When it's done and cool, remove the almond from your fingertips and add a little of the pink frosting (this will be our Suicide witch's blood). You can do that using a bag for it (or any plastic bag, just do a really small hole so that it out little) or carefully with a tea spoon.

Put the almond back and voilà that's done our Suicide Witch Finger Cookie.

PS: some tips and thoughts

1. I thought about making a vegan version but I didn't have time to test it, but I imagine if you substitute the normal butter for a vegan butter option or coconut oil it might work well, honestly I imagine if you make the dough without the egg this can also work very well. And maybe it turn even lighter/healthier.

2. If you don't find the flours and sugar used here you can use icing sugar, if you don't have the option either, just blend the sugar you have in the blender, which works too (the same amount) and regular flour (350 gr).