Cheesy bones with blood sauce

Check out our macabre snack idea for cheesy bones with blood sauce to help you get your spook on this Halloween. 

You may not be into Halloween, and as it’s not an Australian tradition that’s ok, however it can be pretty fun and most kids I know love to dress up.

You don’t have to trawl the streets for bags of treats in order to get in on the fun. Why not invite a couple of buddies over for dress ups, and get your spook on by having some creepy fun and eating some ghoulish grub.

Makes 24
Difficulty: easy
 
Ingredients
 
For bones 
  • 4 cups wholemeal spelt flour
  • 1 cup lukewarm water
  • 1 ¼ teaspoons sugar
  • 1 ¼ teaspoons salt
  • 1 ½ tablespoons olive oil plus extra for greasing
  • 2 teaspoons yeast
  • 2 tablespoons dried mixed herbs
  • 2 cups of parmesan, finely grated
For sauce 
  • 2 cloves of garlic, minced
  • 1 tin crushed tomatoes
  • 3 basil leaves
  • 1 tablespoon of caramelized balsamic, or 1 tablespoon balsamic plus a teaspoon raw sugar
Method
 
1. Mix the lukewarm water, yeast and sugar together in a small bowl until combined, then leave in a warm place for five minutes or until frothy. Stir in your olive oil.
 
2. Pop your flour, herbs and salt together into a large bowl and whisk it quickly to remove any lumps.
 
3. Pour the yeast mixture over the flour and use your hands to bring the mixture together to form dough. Turn the dough out onto your clean counter and use the heel of your hands to work the dough for a few minutes until it is smooth.
 
4. Flatten dough into a disc then add one quarter of the cheese. Fold twice, and flatten into a disc again before adding one more quarter of the cheese. 
 
5. Lightly grease the inside of a clean dry bowl with oil and place the dough inside. Pop a tea towel over the dough and leave in a warm place to prove for 45-60 minutes.
 
6. Preheat oven to 200°C.
 
7. Dust a clean work surface lightly with the extra flour and tip out the dough. Give it a couple of hits to knock back any air. Break off golf-ball sized pieces and roll into a ball and pop onto a tray.
 
8. Roll each ball into 10cm sausage then cut make a cut with scissors lengthways one centimetre from each end. These will make your bone ends.
 
9. Continue until all are done and sprinkle with the remaining half-cup of cheese before popping into the oven for 15-20 minutes or until golden brown.
 
10. Meanwhile, fry off your garlic in a little olive oil in a fry pan. Add tinned tomatoes and basil. Stir for five minutes before adding vinegar. Cook for a further two minutes and turn off. Blend with a stick blender to make a smooth sauce.
 
Serve together.
 
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