Make Ahead

Kaastengel / Indonesian Kue Keju (Cheese Cookies) / Cheese Stick

October 31, 2015
0 Ratings
Photo by lleello
  • Serves 150-180 cookies
Author Notes

Being occupied by Holland for 350 years, Indonesian cooking has many Dutch influences, with hagelslag/chocolate sprinkles, cheese, milk, butter, and sometimes rum. Butter and cheese are often advertised in TV as healthy and nutritious!
This crunchy cookie is salty and savory from the Gouda cheese, with a hint of sweetness that still makes it an anytime cookies. This cookie is one of the musts in the majority of Indonesian houses during festivities, such as Ied-Fitr, Christmas, and Chinese New Year.
While there are many variations, this recipe has been given to me by my mom after many trial and error to make it fit our taste perfectly. The recipe makes many cookies because it is normally shared between houses, but it can be halved/quartered or be kept in fridge after being baked for +6 months with no problem.
PS: If you are lazy, all cheese can be put in the batter and no need to be put on top of the cookies. —foofaraw

What You'll Need
  • 475 grams All purpose flour
  • 25 grams Corn starch
  • 1 teaspoon Sea salt (depending on the cheese saltiness)
  • 375 grams Unsalted butter, cold, cut into cubes
  • 30 grams Powdered sugar
  • 3 Egg yolks
  • 250 grams Hard mature cheese, grated (Edam or Gouda is the best, but we also like sharp Cheddar). Divide into 225 gr and 25 gr
  • butter, to butter the pan
  1. Combine flour, cornstarch, and salt in a bowl.
  2. Combine butter and powdered sugar in a big bowl, whip with hand mixer on medium speed for 1 minute until they are combined. Add 2 egg yolks, and whip the batter again with low speed until the batter is smooth and mixed well, around 2-3 minutes.
  3. Add the flour mixture in 4 parts, each mixed with lowest speed or with wooden spoon. Stir in 225 gr cheese, and mix well with lowest speed. When the dough no longer sticks to the bowl, it is ready.
  4. Take a fist-size dough on a flat, floured surface. Knead slightly into a ball. Approach A (traditional): Roll into tubes around 1 cm diameter for around 20-30 cm long. Cut to 4 or 5 cm length. Approach B (faster): Roll the dough to flat with ~6 mm thickness. Cut into 1 x 4 (or 5) cm rectangles with sharp knife/pizza cutter.
  5. Place each cookies on a buttered cookie pan with 2 cm distance. Repeat until the dough is finished. In the meanwhile, preheat oven to 150C or 300F.
  6. In another bowl, mix the last yolk with 1 tsp water. Brush the top of the cookies with the yolk mixture. Sprinkle the leftover cheese on top of the cookies.
  7. Bake in the oven on middle rack for around 40 minutes until golden brown. Turn the pan around in the middle of baking. Take out from the oven, then transfer the cookies on baking rack to cool down.

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