Witchetty Grubs

Bite-sized morsels perfect for kid’s parties are made of creamed corn, flour, and cheese. And no, they don’t taste like chicken.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Step: 2

Mix together the Cheddar cheese, corn, olive oil, and self-rising flour to make a firm dough. Roll the dough out into a log shape, and cut into 16 equal pieces. Roll each piece into a ball. Cut the cocktail wieners into 6 slices each (there will be 2 extra slices). Pick out 8 almond slivers.

Step: 3

To make the grubs, place 4 dough balls onto the baking sheet, and press them tightly together so they make a lumpy grub with 4 segments. Place a slice of cocktail wiener on top of each segment for markings. Stick 2 little almond slivers into an end ball to make eyes. Repeat for the other grubs.

Step: 4

Bake in the preheated oven until the grubs are golden brown, about 15 minutes.

Per Serving: 316 calories; protein 12.1g; carbohydrates 35.4g; fat 14.5g; cholesterol 33.4mg; sodium 824.9mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.