Halloween Spider & Witch Finger Recipe – Nan Khatai & Bread Bites

Last Updated on 2 months by Neha Deshmukh

Halloween Spider & Witch Finger Recipe – Nan Khatai & Bread Bites

Okay, so Halloween is almost here, and if you’re anything like me, you’re starting to think about fun, spooky treats! But let’s be real, sometimes you want something a little different than just mountains of candy. This year, I’ve been having so much fun making these adorable (and slightly creepy!) Halloween Spider & Witch Finger bites. They’re a playful mix of sweet and savory, and honestly, they’re a real conversation starter. Plus, they’re a great way to get the kids involved in the kitchen!

Why You’ll Love This Recipe

These aren’t your average Halloween snacks. We’re taking a little trip to flavour town with the unexpected pairing of Nan Khatai cookies and strawberry cream cheese. It’s a fun twist that’s sure to delight! They’re relatively easy to make, visually impressive, and a welcome break from all the chocolate. Trust me, these will be the hit of your Halloween party.

Ingredients

Here’s what you’ll need to bring these spooky treats to life:

• 8 slices whole wheat multigrain sandwich bread
• ½ – 1 cup strawberry cream cheese spread (about 115-235ml)
• 32 thin carrot strips
• 8 black currants
• Approximately 200g portion Nan Khatai dough (about ¾ cup)
• 10 blanched almonds
• Red food gel

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Nan Khatai: This classic Indian shortbread cookie adds a lovely buttery, crumbly texture to our witch fingers. You can find it at most Indian grocery stores, or even bake your own!
• Strawberry Cream Cheese: I love the subtle sweetness and colour it adds, but it’s a bit unexpected for spiders, right? It makes them extra fun! You can adjust the amount depending on how creamy you like things.
• Black Currants: These are perfect for spooky spider eyes. If you can’t find them, don’t worry – we’ll cover substitutions in the FAQs.

Step-By-Step Instructions

Let’s get baking (and assembling)!

For the Spiders:

1. Grab your 2.5-inch cookie cutter and gently press it into the bread slices to create circles.
2. Spread a generous layer of strawberry cream cheese on one side of each bread circle.
3. Now, carefully stack two bread circles together, cream cheese sides facing each other – like a little sandwich!
4. Time for legs! Attach four carrot strips to each side of the bread sandwich to create those creepy spider legs.
5. Finally, press two black currants into the top bread circle to form the eyes. Arrange them on a decorative plate and admire your spooky creations!

For the Witch Fingers:

1. Preheat your oven to 300°F (150°C).
2. Take your Nan Khatai dough and roll it into small, finger-shaped logs – about 3-4 inches long.
3. Press a blanched almond into one end of each log to create the fingernail.
4. Use a fork to gently create some indentations along the log, mimicking knuckles.
5. Place the witch fingers on a baking sheet and bake for 25 minutes, or until lightly golden.
6. Let them cool completely. Then, for a truly spooky effect, carefully add a little red food gel around the almond “nail” to look like blood!

Expert Tips

• Don’t overbake the Nan Khatai fingers! You want them to be slightly soft, not rock hard.
• If the cream cheese is too stiff, let it sit at room temperature for a few minutes to soften.
• For easier carrot strip cutting, use a vegetable peeler.

Variations

Want to switch things up? Here are a few ideas:

• Kid-Friendly Adaptations: Let the kids help with assembling the spiders and decorating the witch fingers! It’s a great way to get them involved.
• Gluten-Free Bread Option: Simply use your favourite gluten-free bread to make this recipe suitable for those with dietary restrictions.
• Spice Level: The Nan Khatai is mildly sweet. You could add a tiny pinch of cardamom to the dough for a warmer flavour.
• Festival Adaptations: While perfect for Halloween, these could be adapted for Diwali with different coloured cream cheese and edible glitter!

Serving Suggestions

These are best served fresh, but they’re also great for a Halloween party buffet. Arrange them on a spooky platter with some other treats, and watch them disappear! I like to serve them with a side of fruit for a little healthy balance.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. The bread spiders might get a little soggy, so they’re best eaten fresh.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for toddlers? The bread spiders are generally safe, but be mindful of the black currants as they could be a choking hazard for very young children. The Nan Khatai fingers are best for older toddlers who can handle the texture.
• Can I use a different type of cream cheese? Absolutely! Plain cream cheese works just as well, but you might want to add a drop of red food colouring to get that strawberry hue.
• Can I make the spiders and witch fingers ahead of time? You can bake the witch fingers a day in advance and store them in an airtight container. Assemble the spiders just before serving to prevent the bread from getting soggy.
• What can I substitute for black currants? Chocolate chips, blueberries, or even small pieces of black olive can work in a pinch!
• How can I make the “blood” effect more realistic? Use a thicker gel food colouring and apply it sparingly with a toothpick for a more dramatic effect.