I too have been using this recipe for years. We always do the same thing every year and the kids love it. 1. Tint the dough before adding the dry ingredients. Easier to mix it in that way. Green is usually the preferred colour. Don't be afraid to play with the extract flavour. If you don't like almond extract then use something else. 2. Make sure to make them thin as someone stated. Otherwise you get huge fingers unless that's what you want. Then they become "ogre fingers" instead of witch. 3. Red gel under the nails and ends of the fingers makes for wonderful special effects. I usually use the tip of a potato peeler to hollow out the ends a bit before baking. When the cookies cool down I fill it with the red gel to give it a gory touch! Whole almonds make for thick nails and half the almond gives it a thinner look. You can even use almonds with their skins still on. The brown almond skin and ridges give it an older look. It's just another option depending on the look you want to achieve. 4. Use a knife to cut into the tops to make knuckles. 5. Once cool, I take black food colouring and dilute is ever so slightly and dry brush the nails to make them appear gray. Really adds to the fingers. This is something the kids can help you make and it's lots of fun for them. Great idea for Halloween.

Reviewed On: Oct. 28, 2010

Very very nice recipe. I did change it a bit to better suit our preferences. Plum tomatoes are the best but if you don't have that you can use regular. Canned would work but be sure to drain it well or your bread will get very soggy. I prefer to omit the sun dried tomatoes and go all fresh. I use 2 cloves of garlic instead of 3. We are garlic lovers but I don't want too much garlic taste. I find the flavours even out better for us with just 2 cloves. I omit the balsamic vinegar. Not big fans of it. For sure fresh basil. Always go fresh when you can. Instead of mozzarella cheese I use goat cheese. Adds a wonderful unique flavour. Also, I cut the baguette into thinner slices, maybe 1/4 inch. It's easier to bite and chew when the pieces are not as thick. Again, it depends on your preferences. Next time I think I will double the batch. It disappears soooo fast.

Reviewed On: Sep. 25, 2010

So there is no soya sauce in traditional souvlaki but this is still a great recipe. If you want the real thing omit the soy sauce. Very simple. There is nothing wrong with adding the soya if you like it. Maybe not authentic but still very good. Give it a try.

Reviewed On: Jun. 10, 2009