Freaky finger foods for your Halloween party

By Wynnie Chan

Startle all your guests with severed fingers and staring eyeballs!

By Wynnie Chan |

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Need snacks for Halloween? We've got you covered with these two recipes.

You’ll definitely impress with these tasty treats, perfect for any Halloween-themed party. Trust us, they’re a lot more delicious than they look.

Witches’ fingers

Ingredients (makes around 35)

  • 125g caster sugar
  • 125g softened butter
  • 1/2 beaten egg
  • 1/2 tsp vanilla extract
  • 250g plain flour
  • 1/2 tsp salt
  • approx. 35 whole almonds
  • red food colouring


  1. In a mixing bowl, cream the sugar and butter together until light and fluffy, then beat in the egg and vanilla extract until thoroughly combined.
  2. Mix in the flour and salt. Combine to form a soft dough. Cover with cling film and refrigerate for at least 30 minutes, or until firm.
  3. Preheat the oven to 180C/160C fan/Gas Mark 4, and line a baking tray with greaseproof paper.
  4. Shape a teaspoonful of the dough into a finger by rolling it into a thin sausage shape. Place on the baking tray. Press an almond onto the tip of each finger so that it looks like a fingernail. Score the surface of the dough below the almond with a knife so that it looks like the folds of your knuckles. Repeat until all the dough and almonds have been used up.
  5. Bake for 12-15 minutes, or until the fingers are a light golden brown.
  6. Cool the fingers on a wire rack.
  7. Use a small, clean paintbrush to brush the food colouring on the base of each finger and around the nails to look like blood.

Nutritional information per finger: 76kcal, 318kJ, 1.1g protein, 3.9g fat, 9.7g carbohydrates, 0.4g fibre

Devil’s eyes

Ingredients (makes 12 halves)

  • 6 eggs
  • black food colouring
  • 1/2 tbsp white wine vinegar
  • 1 large ripe avocado, stoned, peeled
  • 2 tsp lemon juice
  • pinch paprika
  • salt and black pepper
  • 6 black olives, pitted and sliced into rings


  1. Bring a large saucepan of water to the boil. Add the eggs, and bring back to the boil. Cover and turn off the heat, then set aside for 15 minutes.
  2. Drain and cover with cold water. Leave to cool.
  3. Crack the eggs by rolling them on a table or worktop. Place the eggs with their cracked shells on in a plastic food bag.
  4. Add a few drops of food colouring to the bag, and make sure that the eggshells are covered with the dye. Set aside for at least 30 minutes. Rinse the eggs with vinegar to set the colouring. Dry with kitchen paper, and carefully remove the eggshell.
  5. Cut the eggs in half lengthwise. Remove the yolks, mash with the avocado, season to taste with lemon juice, paprika, salt and pepper.
  6. Fill the egg whites with the yolk and avocado filling. Top with sliced black olives, and serve.

Nutritional information per egg: 43kcal, 178kJ, 0.5g protein, 4.4g fat, 0.4g carbohydrates, 1.0g fibre

Edited by Nicole Moraleda