This Christmas, I’ve decided to make these savory crispy cheese cookies over the usual sugar cookies. You’ll need only six ingredients to pull off this recipe. These cheese cookies have a crisp texture on the outside and crumbly on the inside. I love munching on them with a piping cup of hot tea. They are good, and I mean it.
The white pepper lends a gentle warmth with every bite and if possible, do not try to skip this ingredient. The cookie dough is really easy to handle and you could cut them into any shape you fancy. Give your sweet tooth a break and give these addictive cheese cookies a try!
Ingredients:
2 cups (250 g) all-purpose / plain flour
1 stick (125 g) unsalted butter – cold, cut into cubes
1 cup (125 g) cheddar cheese – grated
1 egg yolk
2 tsp ground white pepper
½ tsp salt
1 egg – beaten
Garnish:
Black sesame seeds (optional)
Makes approx 40 cookies depending on shapes and size
The line up.
You could grate your own cheese like I did or get those that are already grated.
It is easier to cut your butter into cubes while they are still cold.
Preheat oven to 150°C/300°F.
Mix flour, pepper and salt together. Set aside.
Add in butter and use your finger tips to rub them into the flour until they resemble breadcrumb texture.
Add in beaten egg yolk and knead into a dough.
Add in grated cheese and mix well.
Roll out the dough on a floured surface into approx. 0.5 cm thickness.
Use cookie cutters and stamp out each cookie.
My trusty cookie cutters. 🙂
Arrange the cookies on a baking tray lined with non-stick baking paper.
Brush on egg wash onto each cookie and bake for 20 mins, or until golden brown.
I just realized the bears’ mouths were missing. 😛
Remove and let them cool on a wire rack. Store in air-tight containers for up to 10 days.
- 2 cups (250 g) all-purpose / plain flour
- 1 stick (125 g) unsalted butter – cold, cut into cubes
- 1 cup (125 g) cheddar cheese - grated
- 1 egg yolk
- 2 tsp ground white pepper
- ½ tsp salt
- 1 egg – beaten
- Garnish:
- black sesame seeds (optional)
- Preheat oven to 150°C/300°F.
- Mix flour, pepper and salt together. Set aside.
- Add in butter and use your finger tips to rub them into the flour until they resemble breadcrumb texture.
- Add in beaten egg yolk and knead into a dough.
- Add in grated cheese and mix well.
- Roll out the dough on a floured surface into approx. 0.5 cm thickness.
- Use cookie cutters and stamp out each cookie.
- Arrange the cookies on a baking tray lined with non-stick baking paper.
- Brush on egg wash onto each cookie and bake for 20 mins, or until golden brown.
- Remove and let them cool on a wire rack. Store in air-tight containers for up to 10 days.
- Soy and Vinegar Crispy Potatoes - April 28, 2021
- Crispy Fried Fish Bones - March 15, 2021
- Thai Style Prawn with Glass Noodle - February 1, 2021
