Spooky Witch Finger Cookies

Hello all. After a couple of posts using ragi flour during last week, this week I am back with some barley flour recipes. Trust me, barley flour is quite amazing to work with. It doesn’t have a strong taste of its own and blends well with other flours. Moreover, it’s also rich in many nutrients and packs some impressive health benefits, ranging from improved digestion and weight loss to lower cholesterol levels and a healthier heart.

Furthermore, it’s also high in fiber, which is responsible for most of its health benefits, ranging from a better digestion to reduced hunger and weight loss. Also, making barley a regular ingredient in your diet may offer protection from chronic diseases, such as diabetes, heart disease and even certain types of cancer. You can browse through some barley recipes by clicking here.

Few years back, I had posted such witch finger cookies, but with all purpose flour and refined sugar. I was particularly happy to share it with the apartment kids who had come for the “Trick or treat”. And few of them were amazed and super impressed to se it. As always, mine is a 240 ml cup. More barley flour recipes coming up …

Ingredients:

• Wheat flour 50 gm
• Barley flour 50 gm
• Salt a pinch
• Cocoa powder 1 tsp
• Cane sugar 50 gm
• Butter 56 gm (1/4 cup)
• Vanilla extract 1/2 tsp
• Almonds to decorate
• Jam for decoration
• Milk 1 tsp

Method:

• Line a baking tray with parchment paper and keep it ready.
• Preheat the oven at around 160-170 degree Celsius for ten minutes.
• Mix together barley flour, whole wheat flour, cocoa powder and a pinch of salt.

• Take another bowl and cream together the butter and cane sugar till it’s pale and fluffy.

• Add the extract and stir.
• To this mixture, now add the dry ingredients and combine to form a dough. Add a teaspoon of milk if the dough looks too dry. Do not over work the dough.

• Take small portion of the dough and shape in the form of fingers.
• Make knuckle marks with the help of a toothpick. Press an almond slice to depict the nails.
• Arrange these fingers on the baking tray and bake them for 18-20 minutes or till the top appears a bit firm.
• Remove the tray from the oven and cool these fingers on the tray for 4-5 minutes.
• Transfer them on a wire rack and cool completely. Store in airtight containers.
• Drizzle some red coloured jam for blood effect just before serving.