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Gramarye: Afterlife

EGL Treats: Baked Bats & Witch's Fingers

Date / Time

11/6/22, 1:15 AM

60 min

Hosted by:

Join Allegra and Oriana of EGL Treats as they make two simple and spooky cookies sure to add charm to your autumnal tea time. This season's offerings are witch's fingers shortbreads and mini bat sandwich cookies. Variations accommodating vegan and other dietary restrictions available.

EGL Treats: Baked Bats & Witch's Fingers

Presented by Oriana (they/she) and Allegra (she/her) of EGL Treats

Printable version here

Chocolate Shortbread

  • 1 Cup all-purpose flour

  • ¼ Cup unsweetened dutch/alkalized cocoa powder + ¼ Cup black cocoa powder

  • ¼ teaspoon baking soda

  • 8 Tablespoons unsalted butter

  • 1 teaspoon (6g) kosher salt

  • ½ Cups granulated sugar

White Chocolate Filling

  • ½ Cup White Chocolate (chopped, chips or melting wafers)

  • ¼ Cup Heavy Cream

  • ½ Tablespoon Butter

  • (optional) Red Food Coloring or Red Writing Icing/Gel


  1. For the Shortbread: Place the flour in a medium bowl, sift in the cocoa and baking soda, and whisk to combine.

  2. Place butter, sugar and salt in a separate bowl and cream together until fluffy.

  3. Mixing on low speed, add the flour/cocoa mix in 2 additions, scraping in between. Mix until the dough just starts to come together.

  4. Place a piece of plastic wrap on a work surface and place dough mix on plastic wrap. Gently knead the dough until it comes together completely. Wrap in plastic wrap and refrigerate for at least 1 hour, until firm. (The dough can be refrigerated for up to 2 days or frozen for up to 1 month.)

  5. Preheat the oven to 325°F. Line a sheet pan with Silpats or parchment paper.

  6. Roll out dough to ¼” thickness between 2 sheets of parchment paper.

  7. Use cookie cutter to cut out bats or other shapes and place them one inch apart on the lined sheet pan.

  8. Bake for 12 minutes, turning the pans around halfway through baking, until the cookies are fragrant, with small cracks on the surface. Cool completely before filling.

  9. For the Filling: Melt the chocolate and butter in a bowl and whisk together. Meanwhile, heat cream to just under a simmer.

  10. Pour the cream over the melted chocolate mix and whisk to combine. Refrigerate for at least 4 hours, or up to 1 day, until completely chilled. Once ready, transfer to a piping bag (piping tip optional).

  11. (Optional: place a small portion of the filling in a bowl and mix with a few drops of red food coloring. Place red filling in a small piping bag, set aside)

  12.  Decorating: Flip half of the bat cookies face side down, these will be the bottom of the sandwich cookies. Pipe small pearls of the filling around the edge of the cookie bottoms, to create a scalloped border. Fill in the border with more filling and place another bat cookie on top. (Optional: pipe two small red pearls on the top cookie for the bat’s eyes.)


Vegan Variation: Use margarine in the shortbread and 2 T non-dairy milk + 2T margarine for the filling.

Gluten Free Variation: Use Gluten-free Baking Flour, such as Bob’s Red Mill.

Almond Cookie Dough

  • ½ cup butter

  • ½ cup powdered sugar, sifted

  • ¼ cup granulated sugar

  • ½ teaspoon salt

  • 2 Tablespoons egg (whisk 1 egg together and measure 2 T)

  • ½ teaspoon almond extract

  • ½ teaspoon vanilla extract

  • 1 1/3 cups all-purpose flour

  • 1/3 cup almonds, blanched

  • ¼ - ½  red fruit jam (strawberry, raspberry, cherry or red plum are all good!)


  1. Place butter, sugars and salt in a bowl and cream together until fluffy.

  2. Add the egg, almond extract, and vanilla extract and mix until combined.

  3. Add flour and mix until smooth dough is formed.

  4. Cover with plastic wrap and refrigerate for 40 minutes or up to 2 days.

  5. Preheat your oven to 325°F and line a baking sheet with parchment paper.

  6. Create 2 Tablespoons sized balls of dough and roll them into logs about the thickness of a pinky. Transfer logs to sheet pan, spacing 1” apart. 

  7. Press an almond on the tip of each log to create a “fingernail”. Pinch in the middle to create a knuckle shape. Use a small knife to create wrinkle lines in the fingers (vary the length of the lines to look more realistic).

  8. Bake for 12 minutes ,turning cookies half way through, until slightly golden.

  9. Let the cookies cool on the sheet, and then remove the almonds from the cookies. Add some jam in the cavities and then put the almonds back, making sure you used enough jam for them to ooze a little. You can also put some jam on the knuckles or dip the end of the fingers in jam. Any extra jam can be served with the fingers.

Vegan Variation: Use margarine and replace egg with mixture of ½ T water + 1 T cornstarch, or use GF variation.

Gluten Free Variation: Use recipe and instructions below:

  • ½ cup unsalted butter

  • 1/3 cup granulated sugar

  • ½  teaspoon almond extract

  • ½  teaspoon vanilla extract

  • ½ teaspoon salt

  • 1 1/3 cups Gluten-free Baking Flour, such as Bob’s Red Mill

  • 1/3 cup (66 grams) blanched almond flour

  1. Place butter, sugar and salt in a bowl and cream together until fluffy.

  2. Add the almond extract and vanilla extract and mix until combined. Add flours and mix until crumbs form.

  3. Knead dough crumbs together until a solid dough forms. Refrigerate and follow shaping/baking above.


  • Measuring Spoons & Cups

  • Bowl

  • Sifter

  • Hand or Stand Mixer

  • Small knife

  • Plastic Wrap

  • Sheet pans

  • Parchment paper and/or Silpat

  • Piping Bag (piping tip optional)

  • Mini bat cookie cutter or other small cookie cutter

  • (we bought our bat cookie cutter here:

  • Daiso also currently has a very cute mini bat cookie cutter for sale!)

Recipes adapted from Bouchon Bakery and

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