McDonald’s fan recreates ‘delicious’ cheese melt dippers with only four items

Rees Edwards-Caulier and his girlfriend Kristy recreated McDonald’s cheese melt dippers at home, and you only need four ingredients

Christmas has come early this year, as one McDonald’s fan has managed to recreate their much-loved festive cheese melt dippers at home.

Since McDonald’s announced the closure of all of its stores to stop the spread of coronavirus, fans have been doing their utmost to recreate the goods.

There’s been a Big Mac, nuggets, fries, frappes and now, cheese melt dippers.

The McDonald’s cheese melt dippers joined the menu for Christmas, but were removed early this year with Mcdonald’s saying “due to kitchen space and specialist equipment requirements, we’re limited in the number of food items we’re able to offer at any one time”.

So, thankfully Rees Edwards-Caulier and his girlfriend Kristy shared their recipe to TikTok – and it only requires four ingredients.

You will need a Babybel, breadcrumbs, flour and an egg.

Method
Start by whisking an egg in a bowl.

Grab your Babybel and roll it in flour – Kristy used self-raising, but plain flour works just as good.

Then, roll the floured Babybel in the egg.

Pour out some of your bread crumbs onto a plate and coat the entire Babybel in the crumbs.

Heat some oil in a frying pan- so that the oil coats the Babybel completely.

And, using a spatula, place your Babybel into the oil.

Once it’s golden brown on both sides, you’re good to go!

Serve with a tangy tomato dip like McDonald’s or whatever tickles your tastebuds.

The video has received 247,000 likes and 2,500 comments of people praising their idea.

In the first video the pair posted about their Babybel cheese dippers, one person said: “Looks delicious”.

Another person said: “Dayum these look good.”

And a third said: “Omg well done”.

Another fan Joshuah Nish shared a step-by-step video recreating McDonald’s chicken nuggets at home.

All you need is chicken breasts, which you’ll blend to get as smooth a consistency as possible.

Once you’ve seasoned the meat, mould into nugget shaped pieces, and freeze for a couple of hours.

After creating the wet and dry mixture, Joshuah says: “Once your nuggets are hard we’re going to go dry, wet, dry, wet.”

Fry in oil and you’re done.

 

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