Spicy Cheddar Witch Fingers
As Halloween is rapidly approaching, I have had the urge to get in the kitchen to make festive treats! As I was flipping through the October issue of Food and Wine, I came across a spread on Halloween goodies. There were quite a few recipes that looked great to me, cute ghostie cake pops, little chocolate mice, but noooo, I just had to pick these creepy-ass witch fingers. I don’t know why these looked so appealing to me, but I think it was because of the word “cheddar”. Yeah, I think it was the cheese. These may not look cute, but believe me when I say they are tasty and super addicting!
These go over really well at parties and whenever I bring them, everyone always gobbles them right up and then asks for the recipe! The great thing about this recipe too is even though they are shaped into creepy witch fingers, you could easily form them into a different shape and make them any time of the year! These kind of remind me of a Cheezit, but they have a softer texture so they are like a soft biscuit-like cracker.
- 1/2 pound extra-sharp white cheddar cheese
- 6 tablespoon unsalted butter, softened
- 1/2 – 1 teaspoon cayenne pepper
- 1 cup flour
- 1 egg yolk mixed with 1 tablespoon of water
- sliced almonds (about 1/3 cup)
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat. Grate the cheese in a food processor. Add the butter, salt, and cayenne pepper and process until the mixture is smooth. Add the flour and pulse until the flour is well-combined. Remove the dough and knead the dough on a lightly floured work surface. Knead the dough until smooth.
- Divide the dough into approximately 24-36 pieces (I only got 2 dozen out of this recipe because I made my fingers a little larger I think). Roll each piece into a 4-inch finger. Arrange the fingers on parchment-lined baking sheets. Using a butter knife, make small lines in each finger to resemble the knuckles. Brush each finger with the egg wash. Place an almond at the tip of each nail to look like a finger nail. Refrigerate for 15 minutes.
- If using separate pans, bake fingers on top and lower thirds of the oven. Bake for approximately 25 minutes or until puffed and golden brown. Rotate the pans halfway through.
Amount Per Serving: Calories: 74 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 20mg Sodium: 50mg Carbohydrates: 4g Fiber: 0g Sugar: 0g Protein: 2g