Cookies<\/span>75<\/p>cookies<\/span><\/div><\/span>Prep time<\/span>30<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>40<\/p>minutes<\/span><\/div><\/span>Calories<\/span>300<\/p>kcal<\/span><\/div><\/div><\/div>Extremely rich and salty snack which is guaranteed to satisfy any craving. <\/p>
Ingredients<\/h3>- <\/span>
6 1\/4 tbsp unsalted butter \/\/ 90 gram unsalted butter, room temperature<\/span><\/p><\/li>- <\/span>
6 1\/4 tbsp salted butter \/\/ 90 gram salted butter, room temperature<\/span><\/p><\/li>- <\/span>
2 1\/4 tsp sugar \/\/ 10 gram sugar<\/span><\/p><\/li>- <\/span>
1\/2 cup grated Edam (Gouda) cheese \/\/ 50 gram Edam (Gouda) cheese<\/span><\/p><\/li>- <\/span>
1\/2 cup grated Parmesan cheese \/\/ 50 gram Parmesan cheese
<\/span><\/p><\/li>- <\/span>
6 1\/2 tbsp cornstarch \/\/ 50 gram cornstarch<\/span><\/p><\/li>- <\/span>
1 1\/2 cup cake flour \/\/ 200 gram cake flour<\/span><\/p><\/li>- <\/span>
2 egg yolks<\/span><\/p><\/li>- <\/span>
1 tsp baking powder \/\/ 4 gram baking powder<\/span><\/p><\/li>- <\/span>
4 tsp milk powder \/\/ 10 gram milk powder
<\/span><\/p><\/li>- Egg Wash<\/strong><\/li>
- <\/span>
1 egg yolk<\/span><\/p><\/li>- <\/span>
1\/2 tbsp milk<\/span><\/p><\/li>- <\/span>
Yellow food coloring (optional)<\/span><\/p><\/li>- Toppings<\/strong><\/li>
- <\/span>
Edam cheese \/ Parmesan \/ Cheddar \/ Gouda<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Preheat oven to 300\u00b0 F<\/li>
- In a mixing bowl, add 200 grams cake flour, 50 grams cornstarch, 4 grams baking powder, and 10 grams milk powder. Stir until combined before sifting. Set aside.<\/li>
- In a stand mixer fitted with a paddle attachment, beat the room temperature salted butter, unsalted butter, and sugar until pale and creamy. Add egg yolk (one at a time) and mix until combined. <\/li>
- Add the sifted dry ingredients into the butter mixture. Fold or mix until just combined.<\/li>
- Add 100 gram grated cheese (I used 50 gram of Gouda and 50 gram of Parmesan). Knead until it forms a rough dough ball.<\/li>
- Roll the dough into a square with a thickness of 1\/4 inch. Use a knife or pizza cutter to cut the dough about 1\/2 inch in width and cut again into individual pieces about 3 inches in length. <\/li>
- Brush the cut dough with egg wash and sprinkle grated cheese on top. <\/li>
- Transfer and arrange the individual rectangle dough into a baking sheet. Make sure to space 1\/2 inch apart. <\/li>
- Bake for 40 minutes or until golden brown. <\/li>
- Let the Kasstengel cool for about a minute or two in the baking sheet before transferring to a cooling rack. <\/li>
- Store in an airtight container. <\/li><\/ul><\/div>
![\"Kasstengel](\"https:\/\/cookwithcatherine.com\/wp-content\/uploads\/2021\/12\/DSC02122-1-683x1024.jpg\")
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