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RECIPE FOR CHEESY COOKIES
Source: A kid’s cookbook (I will update it if I can find this book)
Make: 30-40 cookies (depending on the size and shape of the cookies)
175g unsalted butter (chilled)
250g plain flour, plus extra for kneading
175g Cheddar cheese – grated (¾ or 130g for cookies and 1/4 or 45g for garnishing)
2 egg yolks
Dash of salt and pepper
Egg wash – 1 whole egg (beaten)
- Preheat oven at 200°C.
- Cut the butter into pieces and add to the large mixing bowl with the flour and salt and pepper.
- Rub in the butter with your fingertips until the mixture looks like fine crumbs.
- Grate the cheese, and then stir ¾ into the bowl with the egg yolks. Mix with the fork, and then shape the dough into a ball with your hands.
- Sprinkle the work surface with a little flour. Knead the ball of dough until it is smooth, and then roll it out until it is 5mm (1/4 inch) thick.
- Cut out hearts or other shapes and put the cookies spaced slightly apart on the (ungreased) baking sheets.
- Squeeze all the trimmings together, then roll out and continue stamping and kneading until all the mixture is used up.
- Brush the cookies with egg wash using the pastry brush.
- Sprinkle with the remaining grated cheese. (refer to tip no. 1)
- Bake in the oven for 8-10 minutes until golden brown. Leave to cool on the sheets and store in an air-tight container.
- The cookies could be sprinkled with sesame or poppy seeds before baking or left plain if preferred.
- If you don’t have any cookies cutters, cut squares, triangles or strings instead using a small knife.
- It will taste better and more economical to grate the cheese yourself than buying those pre-packed grated cheese.
Updated on 19 Sept 2011
If your dough is too wet and difficult to handle, use hand or rolling pin to flatten the dough and place it on a baking tray. Refrigerate for at least 1 hour to firm up the dough. For further details, please refer to my wholemeal cookies recipe: http://food-4tots.com/2011/06/28/wholemeal-cookies/.