How to Make Bloody Witch Hands

• First, prepare the crazy dough.

  Pour the flour into a bowl, add the oil, sugar, and water.
  Dissolve the sugar by stirring with a fork, then knead the dough with your hands until it’s elastic.

  Let the dough rest in the fridge for at least an hour, before rolling it out and using it for the recipe the dough should be chilled.

  While waiting for the dough to cool, you can start making a paper template in the shape of a hand.

  The easiest thing to do is to use your own hands. Just draw around your hand on a sheet of paper, like we did when we were kids (did you do it too? 😃), and then cut it out.

  Divide the dough into multiple parts and create one hand at a time, keeping the unused dough in the fridge to keep it cold.

  Roll out the dough thinly with a rolling pin, directly on parchment paper.

  👉 Using parchment paper as a base is very useful, the crazy dough is elastic and picking it up can deform or stretch it, being thin, making it difficult to overlap (especially the fingers).

  Place the paper template on the rolled-out dough and cut the hand shape using a sharp knife.

• Spread the jam on one of the two hands.

  👉 It’s better not to overdo the jam on the fingers as it might prevent the dough from sealing.

• Without detaching the dough from the parchment paper, place the second hand on the one with jam, overlapping the two hands.

  👉 Parchment paper is definitely helpful at this stage, I also tried not using it but, as I mentioned a few lines ago, the dough tends to deform and overlapping the fingers is less easy.

• Detach the parchment paper.

• Seal the edges of the dough with your fingertips.

  👉 Closing the inner edges of the fingers might require using the pinky (nothing new, you use it for making tortellini, right? 😃). In any case, expect some jam to spill over, especially with the first hand; the second and third will be much easier to make. 😉

• Cut the almonds in half lengthwise and use them to make the nails, gently pressing them onto the tips of the fingers.

  👉 Almonds are useful not only for the aesthetic result of the nails but also to better seal the dough at the tip.

  Finally, gently press the back of a knife (opposite side to the blade) to draw the phalanges. They will add a touch of realism to the fingers.

• Bake in the oven at 350°F for about 15 minutes.

  Before baking, a brush of milk and a sprinkle of sugar is optional (but recommended).

• Inevitably some jam will seep out during baking, as perfectly sealing the fingers is almost impossible. But let’s look on the bright side… it’s an auto-produced splatter effect! 😃

• I recommend eating these witch hands warm or slightly cooled, the dough is crisp and crumbly. The next day the moisture from the filling might soften the dough, but… I’m not sure, because these bloody witch hands didn’t make it to the next day! 🤪

  I’ll leave you with one last photo. It’s a photo of a whole hand, without cuts or jam spills. A simple little hand that’s only scary with its nails and skin spots, which you can also offer to children (and particularly impressionable grandmothers!😅).

• And here are the participants of this blog tour dedicated to horror films. Go read the reviews, and then make yourself comfortable on the couch to watch all the films. With a nice batch of freshly baked bloody witch hands beside you! 😉🥳

• Cassidy from “La Bara Volante“
  Babol from “Bollalmanacco di cinema“
  Kukuviza from “CineCivetta“
  Madame Verdurin from “CineMuffin“
  Lisa from “In Central Perk“
  TOM from “The Obsidian Mirror“
  Cannibal Kid from “Cannibal Thoughts“
  Kris from “Solaris“
  The Moor from “Stories from the brewery“
  Sam Simon from “They Come Out from These Damned Walls“
  Lucius Etruscus from “Il Zinefilo“: