I wish I could take credit for the idea behind these spooky witches’ fingers. I saw cookies shaped this way with almonds as finger nails and thought they were too cute not to duplicate, gluten-free. These delicious bread sticks are always a party favorite, and shaped like eerie fingers, they’re positively irresistible irresistible at Halloween!
Witches’ Fingers Bread Sticks
- 2 cups Jules Gluten Free™ All-Purpose Flour
- 3 Tbs. flaxseed meal (or use same amount of Jules Flour)
- 1/4 cup milk powder (dairy or non-dairy) OR almond meal
- 1/2 tsp. baking soda
- 2 tsp. baking powder, gluten-free
- pinch of salt
- 1/4 cup shortening
- 1 tsp. apple cider vinegar
- 3 Tbs. honey or agave nectar
- 2 large eggs or egg substitute (like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
- 1 cup vanilla yogurt (dairy or non-dairy)
- 2 1/4 tsp. rapid rise yeast, gluten-free (1 packet)
- toppings of choice (e.g. coarse sea salt, grated cheese, sesame or poppy seeds …)
Preheat oven to 350° F (static) or 325° F (convection). In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on a stand electric mixer or a pastry cutter by hand.
In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl, mixing with the paddle attachment until fully incorporated. Pour in the yeast and beat an additional minute thereafter to well-integrate the yeast granules. The batter will be very wet.
Dust a clean counter or baking mat with Jules Gluten Free™All Purpose Flour. Dust your hands with more of this flour as well. Grab a chunk of the wet dough, rolling it gently in the flour into finger-like logs. They will expand as they rise, so make these fingers skinny to look more life(death?!)-like when baked!
Lay the fingers onto parchment-lined baking sheets. Gently press a raw almond into the tip of each finger, as a finger nail. Cover and let rise in a warm location for at least 30 minutes. Bake for approximately 10 minutes until the tops are lightly browned and the dough has risen. Open the oven door and allow the bread sticks to cool slowly; serve warm.
Makes approximately 20-24 fingers, depending on size.