Kaasstengels (Cheese Shortbreads). Mix butter, egg yolks with a mixer then add the grated matured cheese. Knead in the mixture together with flour, maizena and baking powder. Kaasstengels (Cheese Shortbreads) I bake this a lot with my mother, I think one of my earlier baking escapades definitely involved this. I still think that my mother recipe is my favourite compared to other people's, so it's definitely a part of my mother-recipe themed #mycookbook. Usually made for Eid and totally unhealthy, proceed with caution.
Kaasstengels (// ()), Kastengel or kue keju is Dutch influenced-Indonesian cheese cookie in the form of sticks, commonly found in the Netherlands and Indonesia.
The name describes its ingredients, shape and origin; kaas is the Dutch word for "cheese", while stengels means "sticks".
Unlike most cookies, kaasstengels taste savoury and salty instead of sweet.
You can cook Kaasstengels (Cheese Shortbreads) using 4 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Kaasstengels (Cheese Shortbreads)
- It's 200 g of cheese (Edam is better, if not then gouda, then cheddar), grated.
- You need 500 g of mixed butter (salted) and margarine (or 250g each).
- You need 800 g of flour.
- It's 1 of egg yolk.
In Indonesia, owed to its colonial. Kaasstengels (i //), Kastengel or kue keju is Dutch-Indonesian cheese cookie in the form of stick, commonly found in the Netherlands and Indonesia. The name describe its ingredients, shape and origin; kaas is Dutch word for "cheese", while stengels is also Dutch word for "stick". Unlike most cookies, kaasstengels taste savoury and salty instead of sweet.
Kaasstengels (Cheese Shortbreads) step by step
- Grate cheese, mix it well with the butter-margarine mix with mixer or by hand inside the large bowl..
- Add flour little by little, mix everything well..
- Grease baking tray with margarine using the large brush..
- Put the batter into the cookie extruder, extrude and cut into matchstick length. If you don't have any, you can use a rolling pin (or a bottle) then cut into matchstick-long and finger-wide shape. If you feel lazier, you can make ball-shapes, but the crunch will be less satisfactory due to the thickness difference..
- Mix eggyolk with 1 tablespoon of water inside a small bowl. Brush the top of the kaasstengels for a nice shine. Add a small bit of grated cheese on top for decoration. You can skip the eggwashing step if you like, still tastes good..
- Preheat the oven (180 degree) for 5 minutes. Bake for 20 minutes and check whether it's cooked through, if not, add 10 more minutes..
In Indonesia, owed to its colonial links. Kaasstengels made by the monks from the Monastery of Saint Mary Rawaseneng [] in Kandangan, Temanggung. Kaasstengels (// ()), Kastengel or kue keju is Dutch influenced-Indonesian cheese cookie in the form of sticks, commonly found in the Netherlands and Indonesia. The name describes its ingredients, shape and origin; kaas is the Dutch word for "cheese", while stengels means "sticks". This basic recipe for kaasstengels ('cheese stems') couldn't be easier to make and is ideal for those leftover bits of puff pastry that always seem to clog up the freezer.