Give someone a fright with these terrifyingly tasty Witches Finger Breadsticks, dyed naturally green with spinach and sporting almond fingernails!
This Halloween, you have to make this Witches Finger Breadsticks recipe - they're such fun, spooky treats!
They're made using a simple yeasted dough, mixed with spinach and shaped into realistic fingers with tomato almond nails.
The most worrying thing is how delicious they are, so you're sure to have some fun family pics of the kids looking like little witch-eaters!
The base dough for these breadsticks is one of my bread recipes.
To start, you'll whizz spinach and warm water to create a deep green liquid, then you'll combine it with flour, yeast and a dash of salt and sugar to give a lovely, naturally green dough.
Once the dough is rested and risen, you'll knock it back and shape it into realistic-looking witch's fingers using almonds and tomato paste to make bloody fingernails.
Finally, you'll bake them for just 8-10 minutes, then you're ready to scare/serve your delicious appetizer.
The recipe for these Witches Finger Breadsticks presents a great opportunity to get kids helping in the kitchen at this spooky time of year. For example, you could let your little ones help mix the dough or shape the fingers before cooking.
Or you could serve the cooked fingers with dips and clean paintbrushes and invite them to give the fingers a tasty manicure! Warm marinara sauce or pizza sauce, melted butter and garlic, or a small bowl of cool mayo would be great.
These Witches Finger Breadsticks are very kid-friendly, but you might want to remove the whole almonds for young children where they may present a choking hazard.
If taking somewhere such as a school or potluck where you are asked not to bring nuts, you could try using olives or bits of red pepper, sliced with a sharp knife, in place of the almonds. However you serve them, they're the perfect snacking centerpiece of a Halloween party.
However you choose to make them, if you like the sound of these Witches Finger Breadsticks, read on for the full recipe, complete with step-by-step photos.
When you're done, let me know how you get on with my spooky witch finger breadsticks in the comments below. Happy Halloween!
Ingredients
For the dough
- 25 g (0.9 oz) spinach
- 150 g (5.3 oz) strong white bread flour
- 1/2 tsp (0.5 tsp) fast-action dried yeast
- 1/2 tsp (0.5 tsp) white caster sugar (superfine sugar)
- 1/2 tsp (0.5 tsp) salt
- 2 tsp olive oil
For the details
- 1 tsp tomato puree
- 24 whole blanched almonds
Instructions
Make the dough
Put 100ml of lukewarm water in your blender with the spinach.
Blitz until as smooth as possible.
Put the dry ingredients - flour, yeast and salt - into a large bowl.
Mix together.
Pour in the olive oil and two thirds of the spinach mixture.
Bring together in the bowl with a wooden spoon or by hand.
Add the remaining liquid little by little to mop up any remaining dry patches - you might not need it all.
Turn the dough out onto a floured work surface and knead for a few minutes until smooth and return to the bowl.
Cover with a wet tea towel or cling film for an hour until doubled in size.
Shape the breadstick fingers
Preheat the oven to 200C (180C fan, 400F).
Knock back the dough by tipping it on a lightly floured surface and kneading briefly to remove any larger air bubbles.
Cut the dough into 4 equal portions. Work with one piece at a time, keeping the other pieces covered so they don’t dry out.
On a lightly floured work surface, divide the piece into 6 small pieces and roll them out really thin and long and place on your lined tray.
Squeeze the ropes to create bony knuckles along the length of each finger. Remember that the bread will expand in the oven and lose some definition, so make the dips and knuckles very pronounced.
Press the end of each breadstick really flat - dampening your finger helps.
Add the nails
Dab a little tomato puree to the flattened end to create bloody cuticles.
Press an almond on top of the tomato puree to make the nails.
Repeat the process with the remaining pieces of dough.
Bake in the oven for 8-10 minutes until they are golden and feel hollow light for their size.
Enjoy your witches’ finger breadsticks!
Aren't they just the perfect spooky side dish?!
Pointers, tricks and troubleshooting tips for the perfect Witches Finger Breadsticks
Are Witches Finger Breadsticks easy to make?
This Witches Finger Breadsticks recipe is pretty straightforward and easy to follow - and so much fun.
The only thing to watch out for is over-kneading the dough if you're using a stand mixer, or underproving - meaning you didn't let the dough double in size before shaping.
To make your breadsticks, you'll make a simple dough using bread flour, yeast, sugar, salt, and olive oil with some pureed spinach for colour.
Once you've kneaded the dough and left it to double in size, you'll divide it into four pieces and roll each one out into a long, thin rope.
Next, best part. You'll shape the ropes into finger-like shapes, complete with knuckles and almond nails. Finally, you'll pop the breadsticks onto prepared baking sheets and bake until golden brown and super spooky!
The full recipe is in the recipe card below - but if you have any questions, feel free to ask in the comments or email me!
Will I need any special equipment to make Witches Finger Breadsticks?
The only special equipment you'll need for this recipe is your hands! Despite how amazing these breadsticks look, they're easily shaped by hand.
So the only equipment you'll need is mixing bowls, utensils and measuring equipment - plus a well-prepared baking sheet.
There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt.
I also always include links to example products to show exactly what I used to make each recipe.
What are blanched almonds?
Blanched almonds are whole almonds with the skin removed. You can find them blanched and ready to use in most supermarkets, either with the other nuts or near the baking aisle.
If you can't find blanched almonds, you can easily remove the skins from raw almonds yourself by boiling almonds for a minute or two until the skins split. Then drain the almonds and let them cool before rubbing the skins off with your fingers.
Can I use frozen spinach?
You can use frozen spinach if you like; just make sure to defrost the spinach thoroughly before you blend it.
Are Witches Finger Breadsticks suitable for vegetarians?
Yes!
However, animal-derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients! So don't forget to check anything extra that you intend to serve with your Witches Finger Breadsticks.
Are Witches Finger Breadsticks suitable for vegans?
These bread sticks are totally vegan. Just make sure you check any dipping sauces you serve with them are vegan too.
Are Witches Finger Breadsticks gluten-free?
These witch fingers breadsticks are made using wheat flour, so they aren't gluten-free.
However, this recipe could work well with a gluten-free flour alternative. So you could try swapping the strong white bread flour for a gluten-free baking blend or gluten-free bread mix. Then follow the recipe steps as the card below states.
However, if you use a premixed bread mix, it will probably already contain yeast - so omit the yeast.
Double-check all of your ingredient labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve with your Witches Finger Breadsticks.
Are Witches Finger Breadsticks keto-friendly?
Sorry, breadsticks aren't keto-friendly - so this Witches Finger Breadsticks recipe wouldn't be suitable for a keto diet.
You could try making breadsticks using keto-friendly flour, though I've not tested this recipe with keto flour, so I can't be sure it would work.
Are Witches Finger Breadsticks suitable for those on a FODMAP diet?
These breadsticks contain wheat flour which isn't suitable for a low FODMAP diet, but one breadstick may be a manageable amount of flour for your diet.
If you're on a low-FODMAP diet and unsure about your FODMAP restriction levels, it's best to speak to a nutritionist.
Are Witches Finger Breadsticks healthy?
As Witches Finger Breadsticks are breadsticks, they're not going to be as healthy as say a salad. But overall, they're pretty healthy! They contain spinach and almonds, so they still have plenty of nutrients even if the world tells you that bread is evil.
Are Witches Finger Breadsticks safe to eat while pregnant?
These Witches Finger Breadsticks contain no ingredients that typically pose a risk to a pregnancy. So they should be fine to eat while pregnant.
However, it's always best to check with your healthcare provider if you're unsure.
Make sure that all of your ingredients are in good condition and that you prepare this meal safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Are Witches Finger Breadsticks suitable for babies and toddlers?
If your child is eating solid food, this could be a great Halloween treat this October 31st. However, if you are making this for young children or babies, leave out the salt.
It would be best to omit the almond nails as they may present a choking hazard. Also, some doctors advise avoiding nuts for young children. The NHS explains why here.
Always give food in an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces. Keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.
A Mummy Too does not give medical advice. Please speak to a health professional if you have any questions or concerns. The NHS has some fantastic resources on their website on what to feed babies and young children.
What goes well with Witches Finger Breadsticks?
There are lots of things that go well with Witches Finger Breadsticks!
Here are some ideas:
- Dips such as hummus, tzatziki, guacamole or salsa
- Cheese spread
If you leave out the tomato paste on the cuticles, you could also pair with:
- Nutella or other chocolate hazelnut spread
- Cream cheese and jam
- Peanut butter and jelly
Can I make the Witches Finger Breadsticks without spinach?
You can make your breadsticks without spinach, but they won't have that gruesome green colour. If you don't like spinach or can't find any in the store, you could use 1/2 tsp green food colouring mixed with enough liquid to make up the missing quantity from the spinach mixture.
Or you could use blended beetroot in the same quantity. Though this may be too moist for the dough. But feel free to give it a try!
Can I use plain/all purpose flour?
Strong flour aka bread flour is ideal for making bread as it contains a higher gluten content than all-purpose or plain flour. This makes it easier to build a good structure of air bubbles inside your bread.
Since these breadsticks are quite thin and simple, you should be able to use plain/all purpose flour without too many issues.
Can I use whole wheat flour / wholemeal flour?
Whole wheat / wholemeal flour contains the bran part of the wheat grain. It's delicious and nutritious, but contains less gluten, meaning it's not ideal for bread when use on it's own.
However, if you used 50% white bread flour and 50% whole wheat bread flour, I think you'd get great results.
Can I leave out the olive oil?
You can leave out the olive oil if you like but it does improve the texture of the dough and the flavour of the final breadsticks. If you prefer, you could use an equal amount of gently warmed coconut oil.
Can I use a store bought dough to make these witches finger breadsticks?
If you use a store bought dough, it won't be green, of course, but you could use it as the basis of your breadsticks and then follow the instructions here to shape and decorate.
Ready rolled pizza dough might work, as might crescent roll dough although obviously the flavour and texture may then be more like crescent rolls!
How should i store witches finger breadsticks?
Like most home-baked goods, these breadsticks will go stale or soft faster than store-bought versions. I recommend storing Witches Finger Breadsticks in an airtight container at room temperature, where they should stay fresh for 3-4 days.
If you want to keep them for longer, you can freeze Witches Finger Breadsticks. Place them in a freezer-safe bag or container with the date clearly labelled. When stored properly, Witches Finger Breadsticks.
How long will Witches Finger Breadsticks keep?
Witches Finger Breadsticks will keep for 3-4 days at room temperature or in the fridge in an airtight container.
If you want to keep them for longer, you can freeze Witches Finger Breadsticks. Place them in a freezer-safe bag or container with the date clearly labelled as directed below.
Can I leave Witches Finger Breadsticks out on the counter?
You shouldn't leave Witches Finger Breadsticks out on the counter, as they will go stale or soft faster than if you stored them in an airtight container. I recommend storing Witches Finger Breadsticks in an airtight container in a cool cupboard or bread bin, where they should stay fresh for 3-4 days.
Can I make Witches Finger Breadsticks ahead?
Yes, you can make Witches Finger Breadsticks ahead of time. I recommend storing them in an airtight container at room temperature, where they should stay fresh for 3-4 days. If you want to keep them longer, you can freeze Witches Finger Breadsticks. Place them in a freezer-safe bag or container with the date clearly.
Can I keep Witches Finger Breadsticks in the refrigerator?
You can refrigerate your breadsticks if you like, but it's better to keep them at room temperature as chilling can actually make bread seem stale faster.
If you do choose to chill them, make sure that you store them in a sealed container.
Can I freeze Witches Finger Breadsticks?
If you want to keep them longer, you can freeze Witches Finger Breadsticks. Place them in a freezer-safe bag or container with the date clearly labelled. When stored properly, Witches Finger Breadsticks should keep in the freezer for 2-3 months.
You could freeze the uncooked, kneaded and proved dough in a sandwich bag or tightly roll it in cling film.
Simply defrost it the night before you need to use it, then let it come to room temperature before letting it prove in a warm place, and then shape it as the recipe states.
What is the best way to defrost Witches Finger Breadsticks?
For best results, defrost Witches Finger Breadsticks overnight in the fridge. Alternatively, you can place them on a baking sheet lined with parchment paper and bake at 350 degrees Fahrenheit for 5-10 minutes until warm.
Can I make these Witches Finger Breadsticks in a different quantity?
These Witches Finger Breadsticks cook individually, so you can make as many or as few as you like, and the cooking method won't change.
If you don't want to make all the breadsticks on the same day, you could freeze the dough and defrost it later.
Or you could use a free online recipe calculator to adjust the recipe yield. Simply copy and paste the ingredients list and quantities and existing serving size, and the calculator will give you a new list of ingredient quantities in the correct ratio.
Can I make bread rolls with this dough?
You could also use this dough to make Witches Finger Breadsticks rolls. Just shape the dough into rolls, and bake at 190C (170C, 375F) for 20-25 minutes until golden brown.
If you would like to give your rolls some shine, you could brush them lightly with egg wash just before placing in the oven.
Check that your rolls are properly baked by picking one up. It should feel light for its size. Turn it over and tap the base - if you get a hollow sound, it's done.
Can I make pizza with this spinach dough?
Yes! This dough is brilliant for pizzas. It will make enough dough for one large or two small pizzas.
Just make and prove your homemade pizza dough as directed here, then stretch or roll out to your desired pizza shape, top and bake for 8-10 minutes at 240C (220C fan, 465F).
What is the nutritional information for Witches Finger Breadsticks?
These Witches Finger Breadsticks are relatively low in calories, with each one containing around 110 calories and about 1g (0.035 of an ounce) total fat.
This is an average calculated using public nutrition information and may vary according to the ingredients use and how they are prepared.
If you are on a set calorie diet or need to track specific daily values for medical reasons, this nutrition information given should not be taken as medical advice.
Can I make Witches Finger Breadsticks in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, you can make Witches Finger Breadsticks in a stand mixer. If you use a stand mixer, simply add the ingredients as you would if mixing by hand.
Then where the recipe says 'knead for a few minutes until smooth and return to the bowl.', use the stand mixer with a dough hook to mix the dough until it is smooth and elastic.
Make sure you scrape down the sides of the bowl between each ingredient. This will ensure you don't leave half of the ingredients stuck to the sides of the bowl.
If you don't have a dough hook attachment, you could use the paddle attachment to get the dough started but you would probably need to finish kneading by hand to get the dough sufficiently smooth and springy.
Can I make Witches Finger Breadsticks with a food processor?
You'll need to use a food processor or stick blender to blend your spinach. However, a food processor would be too impractical for mixing the dough.
You could use it to combine the dry ingredients but that wouldn't be necessary, really, so the easiest option is to do it all by hand, if you can.
How can I make sure my Witches Finger Breadsticks turn out perfectly?
The key to perfect Witches Finger Breadsticks is to use good quality ingredients and to follow the recipe instructions carefully.
- Use fresh, high-quality bread flour, and make sure your baking powder is still within its expiry date.
- I'd also recommend using a kitchen scale to measure your ingredients rather than cups, especially the flour. This will help you get consistent results each time you make Witches Finger Breadsticks.
- When shaping the dough into Witches Finger Breadsticks, try to avoid over-working it. The more you handle the dough, the tougher it will become. So knead it until it's smooth, then try to shape it as smoothly and quickly as possible.
- If using active dry yeast, make sure you proof it according to the package directions before adding it to the dough. This will help to ensure your Witches Finger Breadsticks rise properly.
- Finally, ensure you let the Witches Finger Breadsticks proof for long enough. They'll be dense and heavy if they don't have enough time to rise.
- But if you let them proof for too long, they'll collapse and deflate when you bake them.
- To test if they're ready to bake, gently press your finger into the side of a Witches Finger Breadstick. If the indentation springs back up, they're ready to be baked. If the indentation stays, let them proof for 5-10 minutes longer.
- Bake Witches Finger Breadsticks in a preheated oven at the temperature specified in the recipe. This will help to ensure they cook evenly and rise properly.
- Use an oven thermometer to check that your oven is at the right temperature, as many ovens run slightly cooler or hotter than they're set to.
Why does my dough keep shrinking back when I'm trying to shape the fingers?
When you stretch bread dough, the gluten can have a tendency to tighten back up and that can make the fingers seem to shrink and shorten.
The trick is to rest your dough whenever you face this problem as this allows the gluten to relax. Just cover, give it 5 minutes and come back to shaping and you should find the dough is much easier to work with.
Why did my Witches Finger Breadsticks turn out dry/crumbly?
There are a few reasons why Witches Finger Breadsticks might turn out dry or crumbly.
- One possibility is that you didn't knead the dough long enough. Knead the dough until it's smooth and elastic, for at least 5 minutes. If you're using a stand mixer, mix the dough on a low speed until it comes together, then increase the speed to medium and mix for 5 minutes.
- Another option is that you used too much flour when shaping the Witches Finger Breadsticks. Adding flour to the dough will make the Witches Finger Breadsticks more dry and crumbly. So only add as much flour as you need to prevent the dough from sticking to your hands or the work surface.
- If you used self-rising flour, this can also make Witches Finger Breadsticks more dry and crumbly. So if you're using self-rising flour, be sure to reduce the amount of baking powder in the recipe by half.
- Finally, Witches Finger Breadsticks can turn out dry and crumbly if they're overcooked. So be sure to bake them until they're just golden brown, and don't let them get too dark
- If your Witches Finger Breadsticks are dry and crumbly, you can try dipping them in olive oil or a mixture of olive oil and garlic. This will help to add moisture and flavor.
- Why did my Witches Finger Breadsticks turn out hard/tough?
Why did my Witches Finger Breadsticks turn out wet/soft/dense?
There are a few reasons why Witches Finger Breadsticks might turn out wet or soft.
- The first and most likely problem is that you may have used too much liquid when making the dough. So be sure to measure your ingredients carefully and only add as much liquid as the recipe calls for.
- One possibility is that you didn't knead the dough long enough. Knead the dough until it's smooth and elastic, for at least 5 minutes. If you're using a stand mixer, mix the dough on a low speed until it comes together, then increase the speed to medium and mix for 5 minutes.
- If you used active dry yeast, ensure you proofed it according to the package directions before adding it to the dough. This will help to ensure your Witches Finger Breadsticks rise properly.
- Finally, Witches Finger Breadsticks can turn out wet or soft if they're undercooked. So be sure to bake them until they're golden brown, and don't take them out of the oven too early.
Why didn’t my Witches Finger Breadsticks rise?
There are a few reasons why Witches Finger Breadsticks might not rise.
- One possibility is that you used too much flour when making the dough. So be sure to measure your ingredients carefully and only add as much flour as the recipe calls for.
- Another possibility is that your yeast is old or expired. Be sure to check the expiration date on your yeast before using it, and if it's more than a few months old, it's best to buy new yeast.
- If you used active dry yeast, ensure you proofed it according to the package directions before adding it to the dough. This will help to ensure your Witches Finger Breadsticks rise properly.
- Finally, Witches Finger Breadsticks might not rise if they're baked at too low of a temperature. Be sure to preheat your oven and ensure it's at the correct temperature before baking.
- If your Witches Finger Breadsticks don't rise, you can try letting them rise for a second time after shaping them into witches fingers. Simply place them on a baking sheet, cover them with a damp towel, and let them rise for another 30 minutes to an hour in a warm area of the house. Then bake according to the recipe instructions.
How can I add/change the flavours in these Witches Finger Breadsticks?
There are a few easy ways to add or change the flavours in Witches Finger Breadsticks.
- One way is to sprinkle them with Parmesan cheese, garlic powder, Italian seasoning or other herbs and spices before baking. This will give them a nice flavour boost.
- Another way is to dip them in olive oil or a mixture of olive oil and garlic after they're baked. This will add moisture and flavour.
- Finally, you can serve Witches Finger Breadsticks with a dipping sauce on the side. Try a simple marinara sauce, Alfredo sauce, or even ranch dressing.
How can I make these Witches Finger Breadsticks even creepier?
Try giving them longer, thinner fingers and then bend slightly at each joint to make your Witches Finger Breadsticks look extra gnarled and spooky.
You could also experiment with different coloured finger nails - try using red or black food coloring to paint your almonds!
Another idea would be to season your breadsticks with sesame seeds or pretzel-salt warts before baking!
You could even try using the approach shown in this recipe to make a cookie version using sugar cookie dough, green food colouring and fruit puree instead of tomato puree.
Where is the origin of breadsticks?
Breadsticks originated in Italy and were originally made without any added flavouring. Over time, different regions began to add their own flavours and ingredients to the breadsticks, and today there are many different types of breadsticks available.
This recipe isn't exactly traditional, but it's a fun and easy way to make some relatively healthy spooky season snacks for Halloween. So give it a try and see how you like them!
Print this Witches Finger Breadsticks recipe
Witches Finger Breadsticks Recipe
Ingredients
For the dough
- 25 g (0.9 oz) spinach
- 150 g (5.3 oz) strong white bread flour
- 1/2 tsp (0.5 tsp) fast-action dried yeast
- 1/2 tsp (0.5 tsp) white caster sugar (superfine sugar)
- 1/2 tsp (0.5 tsp) salt
- 2 tsp olive oil
For the details
- 1 tsp tomato puree
- 24 whole blanched almonds
Instructions
Make the dough
- Put 100ml of lukewarm water in your blender with the spinach and blitz until as smooth as possible.
- Put the flour, yeast and salt into a bowl and mix together.
- Pour in the olive oil and two thirds of the spinach mixture and bring together in the bowl with a wooden spoon or by hand. Add the remaining liquid little by little to mop up any remaining dry patches - you might not need it all.
- Turn the dough out onto a floured work surface and knead for a few minutes until smooth and return to the bowl.
- Cover with a wet tea towel or cling film for an hour until doubled in size.
Shape the fingers
- Preheat the oven to 200C (180C fan, 400F).
- Knock back the dough by tipping it on a lightly floured surface and kneading briefly to remove any larger air bubbles.
- Cut the dough into 4 pieces. Work with one piece at a time, keeping the other pieces covered so they don’t dry out.
- Divide the piece into 6 small pieces and roll them out really thin and long.
- Squeeze the ropes to create bony knuckles along the length of each finger. Remember that the bread will expand in the oven and lose some definition, so make the dips and knuckles very pronounced.
Add the nails
- Press the end of each finger really flat - dampening your finger helps.
- Dab a little tomato puree to the flattened end.
- Press an almond on top of the tomato puree to make the nails.
- Repeat the process with the remaining pieces of dough.
- Bake in the oven for 8-10 minutes until they are golden and feel hollow light for their size.
Video
Notes
Nutrition
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