Witch finger cookies

Overview

Halloween is held on November 1st every year. It is commonly known as the Ghost Festival in the West. It originated from the New Year festival of the ancient Celtic people. Children would put on costumes and masks and go from house to house to collect candy. People worshiped the souls of the dead. While avoiding the interference of evil spirits, they also worshiped ancestors and good spirits with food to pray for a safe passage through the harsh winter. The Ghost Festival in China is held on the first day of the tenth month of the lunar calendar every year. The timing of the Eastern and Western Ghost Festivals is basically the same. It is after the autumn harvest and autumn planting. They worship the dead and worship the ancestors. At the same time, they pray for good weather and a safe life. Throughout the ages, people all over the world have the same desire for a better life. I made a witch finger cookie according to the occasion, which is not so shocking and more friendly to the people. The recipe is still the original cookie recipe, and it is made in two shapes and colors.

Tags

• baking
• butter
• cake flour
• cocoa powder
• milk (cocoa dough)
• milk (original color dough)
• milk powder
• original chocolate
• ripe almonds
• white sugar

Ingredients

Steps

1. 1 Ingredients: 180 grams of low-gluten flour, 20 grams of milk powder, 100 grams of butter, 70 grams of sugar, 10 ml of milk (plain dough), 2 ml of milk (cocoa dough), 30 grams of egg liquid, 15 grams of cocoa powder, 1 small piece of original chocolate, and 30 cooked almonds. Baking: Preheat a 35-liter oven, with 1 tray each for the upper middle layer and the lower middle layer, 170-degree hot air setting, for 20 minutes, and change the baking trays up and down after 10 minutes.

   

2. 2 Soften butter and beat until smooth, add sugar and beat until pale in color.

   

3. 3 Add the egg liquid and beat until the egg liquid is completely absorbed.

   

4. 4 Mix the flour and milk powder evenly, sift into the whipped butter and mix well.

   

5. 5 Pour in 10 ml of milk.

   

6. 6 Knead the dough, divide it into two parts, wrap one part in plastic wrap and refrigerate for half an hour.

   

7. 7 In another part, add cocoa powder and chocolate (melted), 2 ml of milk and mix into a uniform cocoa dough, and refrigerate for half an hour.

   

8. 8 Take out the refrigerated dough and cut into equal portions (16 portions).

   

9. 9 Shape into long thin fingers.

   

10. 10 Use a scraper to press stripes on the "fingers" to look like finger knuckles. Press a cooked almond into each fingertip and place it on a baking sheet lined with greaseproof paper.

    

11. 11 Preheat the oven to 170 degrees, hot air setting, middle and upper rack for 15 minutes. (You can also have one plate each for the upper middle layer and the lower layer, and switch the upper and lower plates for 10 minutes.)

    

12. 12 Make Cocoa Witch Finger Cookies in the same way.