Cheddar Witch's Fingers Recipe

Cheddar Witch's Fingers Recipe


  • 1/4 lb (about 1 c packed) shredded extra-sharp cheddar cheese
  • 2 tbsps cornmeal
  • 5 tbsps butter
  • 3/4 c all-purpose flour
  • Kosher salt
  • 30 sliced almonds
  • 1 large egg


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

No comments:

Post a Comment