QUICK AND EASY CHEESE FINGERS

Ingredients
• 2 cups (280 g) of flour or all-purpose flour
• 1 teaspoon of baking powder
• 2 tablespoons white granulated sugar
• ½ teaspoon of salt
• 1 large egg at room temperature
• ¼ cup (56.5 g) cold unsalted butter
• 6-7 tablespoons of ice water
• 12 ounces of cheese for frying or any type of firm white cheese (eg costeño or fresh Mexican cheese) cut into sticks approx. 4 inches (10.16 cm) long and ½ inch (1.27 cm) wide
• Oil for frying (canola, vegetable, corn, etc.)
instructions
1. In a large bowl, mix the flour, baking powder, sugar, and salt well. Then add the egg, butter and 6 tablespoons of water. Stir with a wooden spoon or spatula and then begin to knead with your hands. If you see that the dough is still very dry, add one more tablespoon of water.
2. Continue kneading on a flat surface until the flour is well incorporated and the dough is smooth. Form a ball with the dough and place it in the container where you mixed all the ingredients. Cover it with kitchen plastic or a kitchen towel and let it rest at room temperature for 30 minutes.
3. Roll out the dough on a flat floured surface until it is about ¼ inch (.64 cm) thick, forming a rectangle that measures about 10 x 13 inches (25 x 33 cm). Then cut the dough with a knife into strips measuring approx. ¾ inch (1.91 cm) wide. They should come out between 10-12 strips of dough.
4. Flatten each strip with the rolling pin one more time so that it is very thin and stretches to about 18 inches (46 cm) long. Then, wrap each cheese stick with one of the strips, starting at one end and ending at the other. Pinch the dough at each end to seal it and press the edges so they are well sealed.
5. Heat the oil in a large skillet over medium heat and then fry the cheese sticks for about 3-4 minutes or until golden brown on each side. Turn them over from time to time so they don't burn. Take them out of the oil and drain them on absorbent paper. Serve them immediately.
notes
You can bake them at 350°F (180°C) for about 15-20 minutes or until golden brown. You can also make them with mozzarella or double cream cheese, but you should freeze them for 20-30 minutes (or longer) so the cheese doesn't melt while you fry them in oil.