Spooky Halloween Crackers with Cabot Cheddar

Ingredients

5 tablespoons Cabot Salted Butter
4 ounces any Cabot Cheddar, shredded (about 1 cup)
¾ cup King Arthur All-Purpose Flour
2 tablespoons cornmeal or semolina flour
¼ teaspoon chili powder
¼ teaspoon salt
1 egg
20-30 Pepita seeds
1 small jar green olives with pimentos
3 tablespoons caraway or dark sesame seeds

Directions

PLACE first 6 ingredients into a food processor and pulse until all is combined and the butter and cheese are reduced to mealy flour consistency.

ADD the egg and pulse to combine.  Remove from processor and form into a ball.

To Make the Spooky Fingers:

MAKE “fingers” by pulling off a chunk of dough approximately 1/2 oz in size and roll into a short log 2-3 inches long.

APPLY gentle pressure from 3 fingers to roll (a natural finger shape will form) and accent the knuckles by using the backside of a paring knife to make creases in the knuckle area.

PLACE a pepita seed on the tip to make a fingernail.

PLACE fingers on a sheet pan and refrigerate for at least an hour or up to 2 days.

PREHEAT the oven to 375°F, when ready to make the crackers.

BAKE 14-16 minutes or until crisp.

To Make the Spooky Eyeballs:

MAKE “eyeballs” by rolling the dough into a log approximately 14-16 inches long.

ROLL the log into the seeds so the seeds cover the entire log.

WRAP the log with cling wrap and refrigerate for at least an hour or up to 2 days.

PREHEAT the oven to 375°F, when ready to make the crackers.

REMOVE the log from the refrigerator and slice log into scant ¼ discs.

CUT olives into 3-4 slices and place a slice in the center of each disc.

BAKE 14-16 minutes or until crisp.

To Make the Dipping Sauce:
Mix 1/2 Cup of Cabot Sour Cream with 1/2 cup of Cabot Plain Greek Yogurt. Put into a bowl and create rings of Sriracha on top. Then drag a toothpick from the center to the outside, and repeat to make your spiderweb pattern.