Cheesy witches’ fingers
- 200g plain flour
- 1/4 level tsp mustard powder
- Pinch of cayenne pepper (optional)
- 100g butter, chilled
- 100g extra mature Cheddar, grated
- 1 egg yolk
- 12 whole almonds
- 12 flaked almonds
- 1 level tsp paprika
- Tomato ketchup, to serve
Pre-heat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Sift the flour, mustard and cayenne, if using, plus a pinch of salt, into a bowl.
Rub in the butter until the mixture looks like breadcrumbs. Then stir in the cheese. Add the egg yolk and 2 tbsp cold water, and mix to a stiff dough. Roll out on a lightly floured surface to around 1.5cm thick. Cut into strips about 1.5cm wide and 7cm long.
Shape each of the dough strips to look like a finger, then mark halfway up with the back of a knife to look like knuckles. Toss all the almonds, whole and flaked, in the paprika. Stick one on the tip of each finger to look like a nail.
Bake in the oven for 12-15 minutes. Carefully lift off each almond and put a dab of tomato ketchup where it was, to look like blood, then put the almond back on top. Leave to cool on a wire rack before serving.