Indonesian Kastengel Cheese Cookies
Ingredients
- 90g butter (Wijsman brand)
- 90g unsalted butter (Anchor brand)
- 1 tablespoon powdered sugar
- 2 egg yolks
- 50g powdered Parmesan cheese
- 50g grated Edam cheese
- 50g cornstarch
- 200g all-purpose flour
- 20g milk powder
- 1/2 teaspoon baking powder (optional)
- 1/2 teaspoon salt
Glaze
- 1 egg yolk
- 1/2 tablespoon liquid milk
Preparation
Beat the Wijsman butter, unsalted butter, and powdered sugar until pale and fluffy
Add the egg yolks one at a time and beat briefly
Sift in the flour, cornstarch, baking powder, salt, and milk powder, then stir with a spatula until just combined
Add the grated Edam cheese and Parmesan cheese and stir
Shape the dough to 1 cm thickness and cut into rectangles or as desired
Brush with the egg yolk and milk mixture, sprinkle with grated cheese and press to adhere
Bake at 140°C for 40 minutes or more, depending on oven heat and thickness
Tips
If using grated cheddar cheese, grate it and store in the refrigerator uncovered for 2-3 days to dry it out
