Halloween treats & drinks

Directions

1. To make freaky fingers, combine 100g caster sugar, 100g butter, 1 egg yolk, 200g plain flour, ½ tsp vanilla extract, and a pinch of salt in a food processor; pulse just until a dough ball forms. Tear off golfball-sized pieces and roll into finger shapes (you should get about 20). Place on a parchment-lined baking sheet, spaced apart. Use a knife to make several close cuts for knuckles. Press a blanched almond at one end for the nail, trimming excess dough. Refrigerate for 30 minutes. Preheat oven to 180°C (160°C fan/gas 4). Bake for 10-12 minutes until firm. Cool slightly, then paint the almond with red food coloring if desired.
2. For brainballs, place 85g popping corn and 1 tbsp vegetable oil in a large pan over medium heat; stir to coat kernels. When popping starts, cover with lid, reduce heat to low. Shake pan often until popping stops (about 5 minutes). Transfer to a bowl, discarding unpopped kernels. Melt 25g butter and 85g marshmallows over low heat. Pour over popcorn and mix well. Lightly oil your hands and shape the mixture into small balls. Set on a parchment-lined tray to set. Makes 10.
3. For bloodthirsty squash, fill a kitchen glove with water, seal with a freezer clip or rubber band, and freeze overnight. When ready to serve, stir together 1 litre lemonade, 1 litre cranberry juice, and juice of 3-4 limes in a punch bowl. Remove the frozen hand from the freezer, carefully cut off the glove, and place the hand in the punch bowl. Serves 10.