Crisp, cheesy, nutty, earthy and addictive……this is how I would describe the batch of Ragi cheese fingers that were made yesterday.
My daughter had been requesting me to bake cheese lings since quite sometime. We went to the store and bought a pack of cheese cubes especially for this purpose. But somehow cheese lings were never baked. Everyday after coming back from school she would ask, “Have you baked my cheese lings?” On hearing a negative answer, she would feign anger show her resentment, and then forget after sometime. This happened for many days and then she stopped asking about cheese lings.
Yesterday, I could no longer bear the pangs of guilt from breaking my promise and got down to making cheese lings. A surprise awaited for me …… there were only three cheese cubes left in the box. On being asked, both, the senior and the junior clearly denied eating any cheese. The junior has now learnt to team up with the senior for the goodies he gets in the process.
With only three cubes of cheese that were left, the crispies were made…
Cheesy Ragi Fingers / Ragi Cheeselings
- 1 cup whole wheat flour
- ½ cup ragi / finger millet flour
- 3 cheese cubes grated (each cube weighs roughly 18-20 Gms)
- 25 Gms butter (divide a stick of butter into four, use one part)
- 1 teaspoon salt
- 1 teaspoon Italian spice mix
- ½ cup water
- In a plate, whisk together whole wheat flour, Raagi flour, salt and Italian spice mix.
- Add butter and grated cheese. Mix well.
- Add water slowly and smooth knead dough.
- Cover the dough and let it rest for half an hour.
- Knead again for 2 to 3 minutes.
- Preheat the oven to 175 degrees C.
- Take a portion of the dough roughly about the size of a golf ball and roll out a thin chapatti.
- With a sharp knife cut out cheeselings. Arrange on the baking tray. Bake for exactly 15 minutes. Transfer the baked cheeselings to another plate to cool.
- Repeat till the dough is over.
- Store baked cheeselings in an airtight container.