These cookies are my version of kaastengel. They are a hybrid between the Indonesian kaastengel and kue sagu. Traditionally used with margarine and served as an appetizer for the Indo-Chinese New Year. These cookies are salty and tender.
- 100g margarine, cold
- 25g butter, cold
- 50 g soft mild cheese (gouda or cheddar), grated
- 110 g hard cheese (edam or parm), grated
- 2 egg yolks
- 125 g cake flour
- 100 g gf flour mix (rice, potato, tapioca starch)
- 25 g cornstarch
- 15 g dry milk powder
- 100 g powdered sugar
- 1 egg yolk
- shredded cheese
In food processor, shred cheese. Add butter and yolks then process til smooth. Add cornstarch, powdered sugar and milk powder and process. Finally add the cake flour and process.
Take out dough and roll out to a little less than 1/2" thickness. Cut into rectangles with bench scraper. Brush with egg yolk then sprinkle with cheese. Bake 325 for 20 minutes.