Cheese shortbread or known as kaastengels for Durch and Indonesian people, are so scrumptious. Originally they are shaped as cheese fingers, but these days, these cheese cookies seem to come in different sizes and shapes. I have been making these for the longest time and I did not really use particular recipe, but there's always a guidelines that I remember in terms of amount of cheese and butter used. Recipe is below.
100 gr butter
1/4 tsp salt
25 gr almond flour
1 egg yolk
125 gr flour
50 gram grated cheddar or gouda
egg wash (beat 1 egg and 1 Tbs of water)
In a medium size bowl, beat the butter and salt until they are slightly creamy, add almond flour and the egg yolk and mix them well until they are combined.
Add the flour and mix well, mix in the grated cheese and mix further until they are combined. Tip the mixture onto a lightly floured surface and knead to a soft dough. Wrap the dough using a plastic wrap and store in the fridge for 1 hour.
Preheat oven to 170C.
Take out the dough and knead a little bit if needed and roll out to 4-5mm thickness. Using a cookie cutter or a knife, cut the dough into preferred shapes. Brush the top of the shortbread using the egg wash and sprinkle generously with grated parmesan cheese.
Bake for 10 minutes at 170C, and further 10-15 minutes at 160C, until they are golden brown. Leave on the baking tray for a few minutes until they are firmer and transfer to wire rack to cool.