Recipe

Cheddar Witch's Fingers Recipe

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Ingredients

Directions

Step #1 In a food processor/blender or bowl, cheese, flour, whirl or rub together butter, & cornmeal until the mixture has the texture of wet sand.
Step #2 Add egg & whirl or stir with a fork until dough holds together.
Step #3 Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in.
Step #4 wide & about 14 in.
Step #5 long.
Step #6 Top with another equal-sized sheet of paper & pat dough into a 1/2-in.
Step #7 -thick circle.
Step #8 Wrap in plastic & freeze 15 mins, or put in the fridge up to 3 days.
Step #9 Roll dough into a rectangle about 8 in.
Step #10 wide & 10 in.
Step #11 long, working carefully to avoid creases in paper.
Step #12 Return to freezer for 15 mins.
Step #13 Meanwhile, preheat your trusty oven to 350°.
Step #14 Peel off top paper & use a sharp knife to cut the dough into 30 strips, each about 1/2 in.
Step #15 thick & 5 in.
Step #16 long.
Step #17 Place each strip on a large baking sheet.
Step #18 Sprinkle top with salt to taste, then use your fingers to round the top of each strip into a fingertip shape.
Step #19 Use a sharp knife to score shallow "knuckle" lines in each finger, then press an almond "nail" into the tip.
Step #20 If you like, bend each finger in places to make it look knobby.
Step #21 Bake the fingers until an even light brown, about 15 mins.
Step #22 Transfer to a rack to cool.
Step #23 Note: Nutritional analysis is per serving.
Enjoy the Cheddar Witch's Fingers recipe