1 cup (250 ml) all-purpose flour
1 cup (250 ml) whole wheat flour
1 tbsp (15 ml) baking powder
1/4 tsp (1 ml) salt
1/4 cup (60 ml) butter, chilled and cut into pieces
1/4 cup (60 ml) olive or canola oil
1/2-1 cup (125-250 ml) grated aged cheddar
3/4 cup (185 ml) milk or buttermilk
2-4 tbsp (30-60 ml) pumpkin seeds (green or white)
tomato or your favourite pasta sauce, for dipping
1. Preheat the oven to 400°F.
2. In a large bowl, stir together the flours, baking powder and salt; add the butter and oil and stir with a pastry blender, wire whisk or fork until crumbly. Toss in the grated cheese.
3. Add the milk and stir gently until the dough begins to come together. Break off walnut-sized pieces of dough and roll them into thin sticks; roughly pinch and shape them so that they resemble fingers. Press a pumpkin seed into the end of each to make fingernails.
4. Place on a parchment-lined baking sheet and bake for 15-20 minutes, until pale golden. Serve with tomato sauce, for dipping.
Makes about 3 dozen witches' fingers.
60 calories, 3.6 g fat (1.5 g saturated fat, 1.7 g monounsaturated fat, .4 g polyunsaturated fat), 5 mg cholesterol, 5.4 g carbohydrate, 1.5 g protein, .5 g fibre.Originally published in ParentsCanada magazine, October 2013.