Witches' Fingers with Camembert Dip

Looking for a horrifying snack that’s both fun and flavourful this Halloween? These Witches’ Fingers are the perfect choice! With JUX Broccoli and Spinach Powder in the dough, they’re not only super tasty but packed with hidden greens too. Dip them into a gooey, garlicky Camembert, and you’ve got yourself a creepy (and delicious) treat that’s sure to be the talk of a spooktacular party!

Ingredients:

For the Breadsticks:

  • 450g plain flour, plus extra for dusting
  • 1 sachet dry active yeast (7g)
  • 300ml warm water
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tbsp JUX Broccoli Powder
  • 1 tbsp JUX Spinach Powder
  • 3 tbsp grated parmesan
  • Drizzle of olive oil

For the Camembert Dip:

  • 40g butter
  • 2 tsp JUX Rosemary
  • 1 camembert
  • 1 tsp JUX Garlic
  • 16-24 almonds

Method:

  1. Activate the yeast: Combine the yeast, sugar, and warm water, then cover and leave for 15 minutes until it starts to froth.

  2. Make the dough: Add the plain flour, JUX Spinach Powder, JUX Broccoli Powder, parmesan, and salt to the yeast mixture. Mix everything together until a shaggy dough forms.

  3. Knead the dough: Turn the dough onto a floured surface and knead for 10 minutes until it forms a smooth ball.

  4. Proof the dough: Place the dough back into the mixing bowl, drizzle with olive oil, cover, and leave to prove for 1.5-2 hours. Once the dough is almost ready, preheat your oven to 180°C.

  5. Shape the fingers: Knock back the dough and turn it onto a floured surface. Cut the dough into 16-24 equal parts and roll them into sausages. Shape them into fingers by cutting creases across the knuckles using a sharp knife. Add a whole almond to the top for the ‘finger nail’. Cover and leave to prove for another 20 minutes.

  6. Prepare the Camembert dip: Cut the top off the camembert, sprinkle with JUX Garlic and JUX Rosemary. Place the lid back on top and bake in an ovenproof dish for 30 minutes until gooey and melted.

  7. Make the rosemary butter: In a bowl, combine the melted butter, JUX Rosemary, and a generous pinch of salt.

  8. Bake the fingers: Once the breadsticks have risen for the second time, brush them with the rosemary butter. Pop them back in the oven for 8-10 minutes or until golden brown.

  9. Serve and enjoy: Serve the warm witches’ fingers alongside the gooey Camembert dip. Enjoy!

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