Cheddar Cheese Shortbread

Name: Cheddar Cheese Shortbread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g butter; 90g Cheese; 25g White sugar; 135g Low-gluten flour; 15g Whole egg liquid; a little Brush egg liquid on the surface

by Xiaoyingzi Gourmet

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Cheddar cheese is one of the most popular cheeses in the world. It has a soft texture and varies in color from white to orange. The taste also varies with the length of storage time. Some are slightly sweet and most of the taste is salty. Cheddar cheese is easily melted, so it can also be used as a seasoning.
This dessert is so delicious. I couldn’t help but eat 2 pieces after it came out of the oven. The light sweetness is more the taste of salt and the aroma of cheese. The biscuits have a crunchy texture and a strong taste. Good biscuits that you can't stop. I want to say that I can’t stop at all. You may not believe it. The material is simple and the process is simple. I highly recommend that you try it. It’s really delicious!

Ingredients

70g Butter
90g Cheese
25g White Sugar
135g Low-gluten Flour
15g Whole Egg Liquid
a little Brush Egg Liquid On The Surface

Cheddar Cheese Shortbread

1. Butter 70 g Cheddar cheese 90 g White sugar 25 g Whole egg liquid 15 g Low-gluten flour 135 g

2. First, rub the cheddar cheese into filaments, the finer the rub, the better, and then chop it.

3. Soften the butter and add caster sugar

4. Send until the color is whitish

5. Pour the beaten egg liquid in 3 times, and beat each time until it is completely absorbed, then add another time

6. Whip until the sugar melts and the butter turns white

7. Join Cheddar

8. Whisk slightly to mix the cheddar with the butter evenly or mix it with a spatula

9. Sift in low-gluten flour

10. Use a spatula to mix evenly without dry powder

11. Put the mixed powder into the fresh-keeping bag

12. Grab it with your hands to form a ball

13. In order to prevent stickiness, unfold the fresh-keeping bag containing the dough and place it on the silicone mat, then fold the rest over and spread it on top of the dough, and roll it into a 0.8cm thick piece.

14. Dip a little dry powder into the biscuit mold to press the pattern on the dough sheet, gather the remaining dough together, fold it, press again, roll it out, and repeat the pattern.

15. Arrange into the non-stick baking tray at intervals

16. Brush egg liquid on the surface

17. Preheat the oven at 175 degrees, and roast the middle layer on the top and bottom for about 15 minutes, and you can get out when you see the surface color

18. Naturally cool and store

Tips:
1. The cheddar cheese used in this biscuits is salty, the finer the shreds, the better, and the more thoroughly mixed with the dough, the better.
2. Putting the mixed powder into the fresh-keeping bag is conducive to grasping and kneading into a dough, so that the hands are not covered with flour.
3. When rolling out the dough, you can also sprinkle a little bread flour on the chopping board to prevent sticking.
4. When cutting with a mold, first dip the mold in the flour. The dry powder on the mold is also helpful to remove the biscuits.
5. The oven temperature and baking time should be controlled by yourself according to the performance of your own oven, and the surface can be baked when the surface is golden.