Cheddar Cheese Witch Fingers
(1 vote)
(1 vote)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
73
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 73 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 24 mg | (1 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
30
- Ingredients
- 5 Tbsps butter
- 1 cup shredded, extra sharp Cheddar cheese (firmly packed)
- ¾ cup all-purpose flour
- 2 Tbsps Cornmeal
- 1 large egg
- kosher salt (to taste)
- 30 almonds (sliced)
Preparation steps
1.
Place butter, cheese, flour, and cornmeal in a food processor and pulse until the mixture has a wet sand texture. Add egg and stir with a fork until mixture holds together.
2.
Scrape dough onto a sheet of parchment paper, about 14 inches long. Top with another equal-sized sheet of parchment and pat dough into a 1/2-inch thick disc. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.
3.
Roll dough into a rectangle approximately 8 inches wide and 10 inches long. Return to freezer for 15 minutes.
4.
Preheat oven to 350 degrees F.
5.
Remove dough from freezer. Remove top layer of parchment and using a sharp knife cut the dough into 30 strips, each about 1/2 inch thick and 5 inches long. Place each strip on a large baking sheet. Round the top of each strip into a fingertip shape, using your fingers. Add "knuckle" lines in each finger, using a sharp knife. Press an almond into the tip to create the appearance of a nail. You can also bend each finger to make them look a little crooked. Sprinkle with salt, to taste.
6.
Bake the fingers until light brown, approximately 15 minutes. Transfer to a rack to cool. Serve and enjoy.
