Edible Fingers – Any One?
Halloween party food is super fun!
If you are looking for Halloween finger food ideas 😜— I’m your girl!
In case you didn’t already know – I’m a forensic scientist. One of the hazards of this job is having a really inappropriate sense of humor. Not to worry, if you aren’t up to eating shortbread recipe fashioned as edible fingers — you can also make this dough into simple round parmesan shortbread biscuits.
PRO TIP: Adding some fresh chopped rosemary makes these parmesan biscuits extra special. I didn’t want the green specks in my fingers so I left out the rosemary this time.
I had to do a little experimenting with this Halloween recipe.
I tried a few different versions of savory shortbread recipes and in the end, I went back to using the same basic butter shortbread formula that I use for my chocolate dipped shortbread cookies.
Butter shortbread cookies are made by adding just enough flour to mix to keep the butter in a crispy cookie-like state. There is a super high butter to flour ratio. It’s a delicate balance.
Because I was using the cheese in this recipe, I had to adjust things a little to get the right texture and consistency. Thankfully, these turned out better than I expected. Their actual real-finger-likeness was quite impressive.
I only wish I could somehow make them look like they are dipped in blood without completely ruining their crispiness! I will have to get back in the lab and figure that one out for next year.
Serving them with a marinara would probably be epic though!
In case you don’t like eating finger-shaped Halloween food recipes.
Here are the same savory Parmesan shortbreads in a more traditional parmesan cracker shape. Don’t forget to add a little chopped rosemary to these to make them extra delicious.
I will probably remix these and get some photos of the rosemary cheese biscuits on the blog in the near future. Keep an eye out for those.
Sweets are something that I can always pass up. But crispy, salty, cheesy things – now that is a whole different story. These crispy little cheese biscuits are really addictive. They are kind of like gourmet adult Cheez-Its.
I recommend giving some to friends and co-workers – or you just may eat them all yourself.
What Ingredients Do You Need When Making Shortbread?
*None of these are sponsored links. This is just what I use to make the absolute most buttery, perfectly melt in your mouth crispy shortbread.
- All-Purpose Flour – I like King Arthur brand. (Because I’m a total nerd, here is an article on the science of different flours and when to use which kind.)
- Butter (lots of butter) – I use Pulgra European Unsalted Butter.
- Parmesan cheese
- Egg yolks – My favorite eggs come from Vital Farms.
- Sliced almonds – if you are making the Halloween Monster Finger version.
How To Make Shortbread Cookies
These rules apply whether you are making savory or sweet shortbread.
Equipment that makes the job easier.
- Stand mixer
- Marble pastry board
- Pastry scraper
- Plastic wrap
- Parchment paper
The Rules of Shortbread
- Everything should be at room temperature.
- Mix as little as possible. Overmixing makes your shortbread tough. You want tender, melt-in-your-mouth shortbread.
- Refrigerate before baking.
- Bake until they are the perfect shade of lightly golden brown. Not too little and not too long. It’s gotta be just right.
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More Halloween recipes that you might like.
Parmesan Shortbread Monster Fingers
Parmesan Shortbread Dough
- Add the butter to the bowl of a mixer and beat until even and slightly fluffy.
- Add the cheese and salt. Mix until incorporated.
- Add the eggs one at a time, mixing between each one.
- Add the flour and rosemary (if using). Mix until mixture comes together and is the texture of coarse sand.
- Turn the dough out onto a board and mix by hand until mixture is fully incorporated. (I use marble slab to keep the butter cool.)
- Shape the dough into finger shapes, you should have about 36. Place on a parchment-lined cookie sheet.
- Add one sliced almond to each finger, to represent a fingernail.
- Cover and refrigerate the dough for a few hours before baking.
- Preheat the oven to 325℉
- Bake for about 18 minutes. Until lightly golden brown. (Oven temperatures may vary. Do not undercook)