Cheddar Cheese Biscuits

Name: Cheddar Cheese Biscuits
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 150g Cheese; 110g butter; 4g salt; 18g egg; 60g Powdered sugar

by Aunt Xizhen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

If you judge people by their appearance, then this cookie will definitely not catch your eyes. Because I cut the cheddar cheese too much, the final product was a little disfigured. However, its taste is the best salty biscuit I have ever eaten. Take a bite down, the rich cheese aroma, mixed with the crispy taste, do you want to be so classic? Originally I wanted to give others a point, but within an hour, I was blown away by me. Cheddar cheese is not very easy to buy, it is recommended to find it on Taobao, it is best to buy the kind of orange. When you make it, it is recommended to chop the cheddar cheese into smaller pieces. It will look much better than what I made. This recipe is 20 yuan.

Ingredients

200g Low-gluten Flour
150g Cheese
110g Butter
4g Salt
18g Egg
60g Powdered Sugar

Cheddar Cheese Biscuits

1. Choose cheddar cheese for the cheese. Cut the cheese into slices and then cut into small pieces. I cut it too big. Everyone try to cut it smaller and shred.

2. After the butter is softened at room temperature, add powdered sugar and salt, and beat with an electric whisk until it is slightly fluffy and whitish

3. Pour the shredded cheddar cheese into the butter and stir evenly with a spatula

4. Sift the low-gluten flour and pour it into the butter paste

5. Stir it with a spatula and knead it into a uniform dough

6. Shape the dough into strips, then put it in the refrigerator for one hour, until it hardens

7. Take out the frozen biscuit sticks, cut each slice to a thickness of about 0.5, and spread it on a baking tray lined with greased paper

8. Preheat the oven to 165 degrees, and bake the middle layer up and down for 20 minutes.

Tips:
1. Because the cheese melts when it is grilled, if it is cut too large, it will follow me, forming a cavity in the middle;
2. Cut the biscuits as consistent as possible, 0.5 to 0.6 cm thick.