These yummy double cheese fingers are full of flavour and have a texture similar to a soft rusk so your little one can safely munch on it. I use paprika to add flavour and vibrant colour to it. Paprika is made by grinding capsicums into a fine powder. It's an amazing spice that can be used in a variety of meals to provide ample amounts of several beneficial nutrients, including carotenoids.
These cheese fingers are good fun to make together with older kids as you can twist out the strips of dough or make other shapes you like. You can also experiment with the toppings and try poppy or chia seeds instead of sesame, or maybe add more grated cheese on top, you can even bake it without any extra topping just brush with beaten egg.
The good thing about these cheese fingers is that they are enjoyable not only by kids in their lunch boxes but also is a great addition to any cheese platter for the family gathering.
You can always serve it with the dipping sauce of your choice or just plain as a yummy, homemade snack on a go.
40g flour, wholemeal
40g flour, plain
40g butter, at room temperature
40g parmesan cheese, finely grated
40g cheddar cheese, finely grated
1 egg, lightly beaten
1/2 tsp of paprika
4 tbsp sesame seeds (for topping)
Preheat oven to 180C and line a baking tray with the baking paper.
Mix together the flour and paprika. Rub in the butter until mixture resembles breadcrumbs.
Then stir in the cheese.
Mix half of the beaten egg into the mixture to form a soft dough.
Turn out onto a floured board and lightly knead for a few minutes. If needed add more flour to get the firm consistency.
Roll out the dough to form a square, and cut into strips. Dip each strip into the remaining half of the beaten egg and then into the sesame seeds. Place on a prepared baking tray lined with the baking paper.
Bake for about 15 minutes or until golden.
Cool and store in an airtight container for up to a week.