Bake, Eat, Love.

October 23, 2014

Last week, we made macabre little cheese balls for the different palettes. For today's final Halloween special, there'll be baking involved. It's often preached that baking requires precise measurements - it's nearly a science, which may be hard for newcomers to get right. However, Cheesy Witch Fingers are simple to make, and they don't need to be perfect to taste good. Taste-wise, Cheesy Witch Fingers are cheesy french fry pastries that go surprisingly well with ketchup. Check out the simple recipe below for some finger-lickin' goodness :)


1. Knead together butter, cheese and flour until the mixture resembles breadcrumbs. Add an egg to keep the dough together.

2. Place dough on cooking paper or parchment, wrap in plastic and freeze for 20 minutes.

3. Roll the dough into a rectangle about 1/4 inch thick, and return to freezer for 15 minutes. Preheat oven to 180C.

4.Evenly slice the dough into about 30 strips, each about 1.5 cm thick and 10 cm long. Variation is great as our aim isn't for 'perfect' fingers. You can make the thumbs, index finger etc. Sprinkle with salt to taste.

5. Use your fingers to form a dent into the top of each strip for the fingertip. Use a sharp knife to shape 'knuckle' lines in each finger. If they're too faint, they won't appear post-oven.

6. Press an almond 'nail' into the fingertip dent. Bend the fingers to make them look knobby - one near the top and the bottom respectively, in any direction.

7. If you prefer, you can skip adding egg wash to your witch fingers to may them look more pallid. Bake fingers till an even light brown. Let it cool before serving.

This beautiful rolling pin has won the hearts of many for its precision in the rolling process. Anyone worth their weight in flour knows that a digital scale is crucial in accurately measuring the ingredients. Measuring cups do the job well, too, if you're on a budget. 

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