Witches fingers and meringue bones

Perfect for Halloween or a ghost-themed children's party, these sweet tasty biscuits are shaped as long witches fingers and bones to entertain your kids and their guests.

  • 15 mins preparation
  • 25 mins cooking
  • Makes 26 Item
  • Print


Witches' fingers
  • 1 1/2 cup plain flour, sifted
  • 150 gram butter, chilled, chopped
  • 1 cup grated cheddar cheese
  • pinch cayenne pepper
  • 26 beer nuts
Meringue bones
  • 4 egg whites
  • 3/4 cup caster sugar
  • 1 teaspoon white vinegar or lemon juice
  • 1 teaspoon vanilla
  • icing sugar, for dusting


Witches' fingers
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Line 2 oven trays with baking paper.
  • 2
    Process flour, butter, cheese and cayenne pepper together in a food processor, until mixture forms a firm dough. Transfer to a bowl. Cover and chill for 30 minutes.
  • 3
    Mould 1 tablespoon of mixture into the shape of a crooked finger. Arrange on trays. Repeat with remaining dough. Press peanuts into tips to form fingernails.
  • 4
    Bake 15-20 minutes, until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
Meringue bones
  • 5
    Preheat oven to slow, 150°C (130°C fan-forced). Line 2 oven trays with baking paper.
  • 6
    In a small, clean bowl, beat egg-whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and mixture is thick and glossy. Beat in vinegar and vanilla.
  • 7
    Fit a large piping bag with a 1cm plain nozzle. Pipe mixture into 8cm long bones on trays (pipe a figure 8 at each end).
  • 8
    Bake 10 minutes. Reduce oven to very slow, 120°C (100°C fan-forced). Bake further 20-25 minutes. Allow to cool in a turned-off oven, with door ajar. Serve dusted with icing sugar.


Witches' fingers: Makes about 26 Meringue bones: Makes about 30

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