Cheese Cookies

Name: Cheese Cookies
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 143g butter; 40g Light cream; 70g Powdered sugar; 8g cheese powder; 1g salt; 1 piece yolk

by Q pig baby

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Cookies, full of butter fragrance, adults and children like to eat. Starting from the basic cookies, and then changing one of the ingredients, there is an additional flavor. For example, replacing some of the low-gluten flour with matcha powder, chocolate powder, red yeast rice powder, vanilla powder, and almond powder. Make matcha cookies, chocolate cookies, red cookies, vanilla cookies, almond cookies. If it was replaced with cheese powder, it would be cheese cookies. For the addition of eggs, some use whole eggs, some do not use eggs, and some use only one egg yolk. I have tried all of these situations. I prefer to eat cookies with whole eggs, which are hard and crispy. Cookies with no egg or with only egg yolk are crispy and scumming, suitable for the elderly and children to eat. The cheese cookie I made this time is a crispy cookie with a bit of salty cheese flavor, plus it is added with light cream, the cookie adds a rich milk flavor, I hope you will Like~

Ingredients

Cheese Cookies

1. Cut the butter into small pieces, add salt and powdered sugar after softening, and beat until fully incorporated

2. Add an egg yolk and beat until fully incorporated

3. Add whipped cream and beat until combined

4. Sift in low-gluten flour and cheese powder

5. Mix until there is no dry powder

6. Put the dough into the piping bag (do not fill it too full), use the 8-tooth piping nozzle to squeeze the flowers

7. Extrude cookie dough on a 9 inch rectangular non-stick biscuit pan

8. Put it into the middle layer of the preheated oven, heat up and down at 160 degrees, bake for about 20 minutes until the surface is golden and ready to be out of the oven

9. Cool after baking

10. It can be sealed and stored after cooling

Tips:
1. After softening the butter and adding powdered sugar and salt, the whisk should not be energized at first, and then be whipped lightly for a few times to prevent the powdered sugar from splashing.
2. Don't put the mixed cookie batter into the piping bag at one time. It is better to put it in 3 times. It is not easy to squeeze out if it is too full.
3. I use Yangchen's 9-inch non-stick cake pan, the bottom is not sticky, if you use an enamel baking pan, it is recommended to put oil-absorbing paper or silicone pad.
4. Since the cake base is squeezed smaller this time, I use 160 degrees for baking. For standard sizes, please use 175~180 degrees for baking.