Scare your little trick or treaters with these naturally green peanut butter wicked witch finger cookies!
I’ve absolutely loved Halloween since I was small. My mum was a bit paranoid and didn’t like to let me and my sister go trick or treating, so she threw amazing over-the-top parties instead. We had a cassette of scary sounds that played out to passers-by, a dressed up witch who sat on the front porch and fake cobwebs everywhere. There were bowls of eyeballs (peeled grapes), toenails (flaked almonds), brains (cooked spaghetti) etc… all laid out for daring trick or treaters to touch in the dark, as well as the usual sweets and candies.
Inside, my parents would bake piles of biscuits, cookies, cakes and other spooky treats for us all to devour as we partied in our fancy dress outfits.
Now that my kids are old enough to enjoy the fun of Halloween, I’ve been enjoying cooking up scary foods for them as well. These witch finger cookies are a bit of a Pinterest sensation and I’ve been making them for a few years now. This year I thought I’d go back to my vegetable desserts roots and make them green – with spinach! Don’t worry, you can’t taste the spinach – it just gives them the colour.
These witch finger biscuits are super easy to make, and kids will love helping. I made these ones a bit extra-gruesome with the blood (raspberry jam) and my kids loved them – though they were a bit grossed out as they ate them – perfect!
You can’t taste the spinach in these biscuits at all, but I’ve added peanut butter so although they look spooky, they just taste like peanut butter cookies dipped in jam. SKIPPY, the brand of peanut butter that I grew up on as a child, asked me to create a halloween recipe using their famous PB for their SPOOKtacular SKIPPY Bake Off, so right away I thought about making wicked witch finger cookies.
I grew up in Canada, so SKIPPY authentic American peanut butter was in every supermarket and always in our cupboards at home. This peanut butter is so nostalgic to me and just seeing the name takes me back.
Check out the recipes from all of the other bloggers in the campaign by following the hashtag #SpookySkippy.
- 100g (2 cups) raw spinach
- 75g (1/3 cup) unsalted butter, softened
- 50g (1/4 cup) smooth peanut butter
- 50g (¼ cup) caster sugar
- 1 teaspoon almond extract
- 225g (2 cups) plain flour
- Almond flakes/slices
- Seedless raspberry jam
- Wilt the spinach in a saucepan with a small amount of boiling water, then run under cold water to refresh, squeeze out the moisture, chop up the spinach then puree it with a hand held stick blender until smooth. (NOTE: make it really smooth in order to get a good green colour)
- Beat the butter, peanut butter and sugar together until smooth and fluffy. Add in the spinach puree and almond extract and beat well. Sift in the flour and mix.
- Turn the mixture onto a lightly floured surface and knead until it forms a soft dough. Wrap in clingfilm and chill in the fridge for 30 minutes.
- Preheat oven to 180C/350F. Line a baking tray with baking paper.
- Roll tablespoonfuls of the dough into 4” long finger shapes and gently press the sides to create knuckles.
- Use a knife to cut horizontal ridges for knuckles. Press an almond slice into the end of each finger.
- Place the fingers onto the prepared baking tray and bake for 15 minutes or until the edges begin to turn very slightly golden.
- Allow to cool for 5 minutes on the tray and then transfer to a wire rack to cool completely.
- Dip the ends in the raspberry jam to create the look of severed fingers.
This post was commissioned by Skippy. All opinions are my own. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – Healthy Food and Lifestyle.