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! The only thing I would change is that I think these could use a little more cayenne next time as I could not really taste it in these.
Spicy Cheddar Witch Fingers
From Food and Wine
Makes approximately 2-3 dozen finger crackers
– 1/2 pound extra-sharp white cheddar cheese
– 6 tbs. unsalted butter, softened
– 1 tsp. kosher salt
– 1/2 – 1 tsp. cayenne pepper
– 1 cup flour
– 1 egg yolk mixed with 1 tbs. of water
– sliced almonds (about 1/3 cup)
1. 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.
2. 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.
2. Preheat oven to 350 degrees. 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.
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