This time of the year there are so many sweet Halloween treats available, I thought I’d go ahead and share some of my favorite savory treats in a series of posts.
It’s almost Halloween and quite frankly my teeth are starting to hurt from all the sweets out there.
How about these for a fun treat?
They’re actually a cheese cracker, which can be either formed into ‘fingers’ with almond fingernails, but can also be formed, cut and baked into little crackers suitable for serving with a cocktail.
They just happen to taste great when made with gluten free flour.
I’ll share how to make the ‘Ogre’s Blood’ Dip later this week.
Spicy Witch Fingers Cheese Crackers
- 8 oz. Extra Sharp Cheddar Cheese, grated – you can substitute Shredded Gouda here as well.
- 2 oz. finely shredded Parmesan Cheese
- 6 Tablespoons Butter, softened
- 1/2 tsp. Cayenne Pepper
- 1 cup all purpose gluten free flour- Besan (Chickpea based) preferably.
- 1 large egg yolk, mixed with 1 tablespoon of water
- 36 (about 1/3 cup) sliced Almonds
How to cook Spicy Witch Fingers Cheese Crackers
- Mix together the grated cheese, butter and cayenne in a food processor, if you have one, or just in the KitchenAid and mix til smooth. Add the flour and either pulse (if using a food processor) or cut in until it’s all mixed together. Turn the dough out onto a floured surface and knead until smooth.
- Divide the dough into 36 pieces and roll each one into a 4 inch long ‘finger’. Divide the dough into thirds, and then into thirds again.
- Form the pieces into ‘finger shapes’, with the indentations in between where the joints are. Place the fingers onto 2 parchment covered baking sheets and brush with egg wash.
- Press an almond slice onto the end of each finger for a fingernail.
- Hint: If you do like me and get to this point and find out you don’t have any almond slices, (cause you used them in another recipe and forgot to buy more) just put a small handful of whole almonds into a cup with some water and microwave them or pour boiling water over them, and let them sit for a few minutes. Slip the skins off and then being very, very, very careful, slice the almonds with a sharp knife.
- Place the fingers in the fridge for at least 15 minutes for them to firm up.
- Preheat the oven to 350 degrees. Bake the fingers on the upper and lower thirds of the oven for about 13 minutes then swap the pans, and bake an additional 12 minute, until they’re all puffed up and golden.
- Cool the ‘fingers’ completely, then arrange on a plate and serve.