Kastengel aka Cheese Stick Cookies

As mentioned on previous post of Putri Salju Cookies, kastengel is also another very popular cookie among many delicacies served during those festive seasons in Indonesia (or by Indonesians live overseas even). Whilst putri salju is mainly a sweet cookie, kastengel is the opposite that it is a savory cookie with strong cheese flavor. I always hesitate to attempt making kastengel cookies due to the lengthy process of cutting the dough, lay them one by one on the baking pan, brush each cookie with egg yolk and sprinkle more grated cheese on each one of them. But trust me this recipe is truly worth all that time and hard work 🙂

Again there are so many variations of this kastengel recipe, ranging from egg less to with egg yolk only, and different types of cheese used. Because cheese is the main ingredient for kastengel, I think it is best to use aged hard cheese as they have stronger flavor, such as Edam, aged cheddar, Gouda, or Parmesan cheese. Try to get the better quality cheese to showcase the taste once they are baked.

The recipe I used is copied from here. This results of this version is melt in your mouth texture due to the use of egg yolks, not the crunchy types of cookies. Here are the ingredients and methods:

  • 300 grams butter at room temperature
  • 200 grams aged cheese, grated (I used Edam cheese)
  • 400 grams flour
  • 2 tablespoons of milk powder
  • 2 egg yolks
  • For egg wash: 1 whisked egg yolk and grated cheddar cheese

 

kastengel edam2
I only made half of the recipe and got 1 full tray plus few extras 🙂

Mix the butter and egg yolk until all combined.

Add in grated Edam cheese and shifted flour with milk powder, combine them well with a spatula.

I rest my dough in the fridge, wrapped in cling wrap for about 30 minutes.

Flatten the dough to about 2 mm thickness and cut in the shapes of rectangular. Lay them on baking pan, lined with non stick baking paper. Brush the top with whisked egg yolk and sprinkle with grated cheddar cheese.

Baked on preheated oven at 130 C (I used 150 C) until golden brown.

Let the cookies cool to room temperature before transferring to cookie jar.

 

Some tips:

  • Do not over mix the butter and egg yolk mixture
  • The cookies will expand a little while baking, so do not put them too close to one another on baking pan

 

2 thoughts on “Kastengel aka Cheese Stick Cookies

Leave a Reply