Crisp and crunchy with slight chewiness on the inside - perfect texture
A combination of edam, parmesan and cheddar cheese - who can resist?
These cookies is famously called "Kaasstengels" in Indonesia
It's Dutch for 'cheese sticks'
This time I tried eggless dough, but prior to baking egg wash applied
So I can't say it's purely eggless cookies
Can I say that the shape resembles gold bar? Hence the perfect choice of cookies for Chinese New Year :)
Recipe is from Ricke from Just Ordinary Kitchen
What you need:
300g butter (original recipe used a combination of butter and margarine)
350g plain flour
50g corn flour
2 tbsp milk powder
100g grated aged edam
100g grated parmesan
1 egg yolk - lightly beaten
grated cheddar cheese
Method:
- Sift together plain flour, corn flour and milk powder. Set aside
- Beat butter til soft - about 1-2 minutes
- Add in edam and parmesan cheese, mix with wooden spoon
- Add in flour mixture, mix with wooden spoon
- (to mix in the cheese and flour, please do not stir in circular movement, but use cutting, pressing and scrapping movements)
- Shape into a big ball and flatten with rolling pin til about 1cm thick
- Cut into little rectangle shapes and arrange on a lined baking sheet
- Brush with egg yolk and sprinkle grated cheese on top
- Bake in preheated oven of 150degC for about 20 minutes til golden brown (original recipe was 125degC without specific timing mentioned)
This eggless recipe yields a crispy and crunchy cookies on the outside with a slight chewiness on the inside
Those who prefer softer texture, 2 egg yolks are to be added and beaten together with butter
These cookies are for Bake Along , a baking event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids
Too bad today is the last day of submission, as I still have a couple more cookies to bake :)
Also, these cookies are for Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by me, Alice from I Love.I Cook.I Bake
