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Recipe from Reem Haroun, founder of Oushe Bakeshop and Cafe.
Slice the carrot into round coins and cut the cheddar block to the same thickness as the coins – about 1-2 cm thick.
Using a small cookie cutter, cut out the middle of each carrot, and with the same cutter, cut the cheese. Fit the cheese cut-outs snugly in the carrot holes.
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