Spooky Witch Finger Cookies
Servings - 3 - 4
INGREDIENTS
Butter - 225 grams
Icing sugar - 125 grams
Egg - 1
Vanilla extract - 1 teaspoon
Almond extract - 1 teaspoon
Salt - 1 teaspoon
Baking powder - 1 teaspoon
All purpose flour - 350 grams
Almonds
Red icing
PREPARATION
1. In a mixing bowl, add 225 grams butter, 125 grams icing sugar, 1 egg, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 teaspoon salt, 1 teaspoon baking powder and beat them well.
2. Add 350 grams all purpose flour and again beat them well.
3. Refrigerate the dough for 30 minutes.
4. Take a small portion from the dough and roll it into a thin finger shaped biscuit.
5. Squeeze biscuit near the tip and again near the centre of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance.
6. Press one almond into one end of each biscuit to give the appearance of a long fingernail.
7. Preheat the oven to 320°F/160°C. Bake for 20 - 25 minutes or till golden brown in color.
8. Remove the almond from the end of each biscuit, squeeze a small amount of red icing into the cavity, place the almond again on it.
9. Serve.
Spooky Eyeball Tacos
Servings - 2 - 3
INGREDIENTS
Fresh cream - 150 grams
Lemon juice - 1 tablespoon
Minced chicken - 450 grams
Onions - 80 grams
Garlic - 1 tablespoon
Eggs - 2
Bread crumbs - 100 grams
Parmesan cheese - 20 grams
Oregano - 1 tablespoon
Chilli flakes - 1 tablespoon
Salt - 1 1/2 teaspoons
Black pepper - 1/2 teaspoon
Oil - for frying
Barbecue sauce - 100 grams
Red chili sauce - 1 tablespoon
Vinegar - 1 tablespoon
Brown sugar - 1 tablespoon
Tomato - 300 grams
Bell pepper - 300 grams
Chili sauce - 130 grams
Garlic - 1 tablespoon
Green chili - 1 tablespoon
Coriander - 2 tablespoons
Oregano - 1 tablespoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Corn tortilla
Oil - for frying
Lettuce - to taste
Cheddar cheese - to taste
Prepared sour cream
Olives - to taste
PREPARATION
1. In a bowl, add 150 grams fresh cream, 1 tablespoon lemon juice and mix it well.
2. Rest for 12 hours.
3. In a mixing bowl, add 450 grams minced chicken, 80 grams onions, 1 tablespoon garlic, 2 eggs, 100 grams bread crumbs, 20 grams parmesan cheese, 1 tablespoon oregano, 1 tablespoon chilli flakes, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and mix all the ingredients well.
4. Take some mixture in your hand and shape it into a ball.
5. Heat sufficient oil in a fryer and deep fry these until golden brown and crispy.
6. Remove it from fryer and drain it on an absorbent paper. Keep aside.
7. Take a pan, add 100 grams barbecue sauce, 1 tablespoon red chili sauce, 1 tablespoon vinegar, 1 tablespoon brown sugar and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Now, add the fried balls in it and mix it well.
10. Remove it from heat and keep aside.
11. In a mixing bowl, add 300 grams tomato, 300 grams bell pepper, 130 grams chili sauce, 1 tablespoon garlic, 1 tablespoon green chili, 2 tablespoons coriander, 1 tablespoon oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and mix all the ingredients well.
12. Heat sufficient oil in a skillet and drop the corn tortilla in it. With the help of a spatula fold the tortilla and fry until golden brown and crispy.
13. Drain it on an absorbent paper.
14. Now, take the taco and place the lettuce inside it.
15. Fill it halfway with prepared tomato and bell pepper mixture.
16. Garnish with cheddar cheese.
17. To make eyes, place two prepared balls on it.
18. Top the balls with prepared sour cream.
19. Place the olives on top of it.
20. Serve.
