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Witches' fingers with vampire blood

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These easy-to-make fingers are a Halloween winner and look very realistic with their almond nails! They’re a healthy treat for children - and grown-ups, too.
Serves
20
Prep
15 minutes
Cook
10-12 minutes
Each 27g serving contains (excludes serving suggestion)
KCal
29
Carbs
4.20g
Fibre
0.70g
Protein
1.20g
Fat
0.70g
Saturates
0.10g
Sugars
0.70g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
200g wholemeal flour, and 1 tsp to roll out
1 tsp baking powder
2 tbsp 0% Greek yogurt
20 flaked almonds
half can chopped tomatoes
half red pepper, finely chopped
Method
  1. Preheat the oven to 180°C/gas 4. Mix together the flour and baking powder, and stir in 100ml water and the yogurt to form a dough.
  2. On a lightly floured board, roll out the dough and shape into fingers. Score a couple of lines across each one to make them look authentic and add a slice of almond to create a finger nail.
  3. Place on a lightly oiled baking tray and bake for 10-12 minutes.
  4. Meanwhile, make the tomato sauce by blending together the pepper and tomatoes. Serve.
Chefs tips
  • To add extra ‘bite’ to your vampire blood, spice it up with some chilli powder.
  • Use the witches’ fingers to dip into anything from hummus, tzatiki, a boiled egg, or soup.
  • To add extra flavour, try with 10g grated Parmesan, a crushed clove of garlic or 1 tsp caraway seeds. Omit the almond nails and you have a tasty breadstick for any occasion.
  • Freezing instructions: Suitable for freezing once cooked. Freeze in portions, fingers and sauce separately then defrost in the fridge.
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