Preheat your oven to 170'C (about 330'F). Measure ingredients, then sift the flour and grate the cheese.
I use edam cheese. Edam cheese will give you nice flavor cookies because its strong taste. But if you cant find edam, feel free to use sharp cheddar cheese. Wont taste as good but its fine
Using a mixer on medium high speed, beat together butter and margarine until pale and smooth.
Add egg yolk and salt. Beat for about 10mins
Turn speed to low then add grated edam cheese. Mix until all combined
Turn off the mixer. Using a spatula, FOLD sifted flour into butter mixture. Add in flour 1/3 at a time.
Fold them just until all combined. We dont want to overmix this.
Wrap the dough with plastic wrap and put it in the freezer for 15 mins
Take out the dough, and place it on baking/parchment/wax paper
Roll out the dough to 1cm (about 0.4inches) thickness
Cut it with cookie cutter, or knife, or pizza cutter, or whatever you have at your house. I recommend to cut into small rectangle shape.
Put them on parchment-lined baking tray. I got about 95 rectangle cookies from this dough
Glaze the top with egg wash (egg wash: beat 1 egg yolk + 1tsp milk)
Sprinkle grated cheddar cheese
Bake them for 20-30 minutes. Every oven is different, so keep an eye of it. Mine baked for about 25 minutes
Or until golden brown like that. Cool down on wire rack, and eat! 😆 dont store them in refrigerator. Just put it in airtight cookie canister/jar it will stay fresh for 2 weeks
- 250.0g Low protein flour, sifted
- 100.0g Butter, room temp
- 80.0g Margarine, room temp
- 120.0g Edam/gouda cheese (dutch cheese). Grated
- 1.0g Egg yolk
- 1/3tsp Salt
- For egg wash and topping
- 1.0 Egg yolk
- 1.0tsp Milk
- Cheddar cheese, grated