The Best Cheddar (cheese) Cookies

The Best Cheddar (cheese) Cookies

1. Soften the butter at room temperature, add sugar, and whip it into a feather shape. Add the egg liquid three times, each time until it is completely blended into the butter, and then add another time. Too many times, the oil will separate easily. The 12-line whisk is recommended. The cream and egg whites are whipped out very quickly.

2. Shred or dice the cheddar cheese slices and pour butter. (This picture was taken a later time. This time the cheese slices were too big to cut, so cut them a bit smaller) Low flour, sift and pour butter. Press to mix or knead by hand. (I added golden cheese powder into it, so it is very bright orange. If you have some, you can add 10g, and at the same time subtract the same amount of low powder.)

3. For plastic surgery, if there is a shaper, I just do it like this. I cut it thicker and made 24 yuan. If you cut it smaller, I guess it can be about 33 yuan.

4. It can be made into a cylinder or square, as you like. Wrap it in plastic wrap and freeze it in the refrigerator for half an hour until it is hard. Preheat the oven at 175 degrees. Take out the biscuit dough, slice it, and put it in the baking tray, keeping a distance to avoid thermal expansion and adhesion. Bake for 16-18 minutes.

5. The surface of the brush layer is brighter.

6. The taste is soft and fragrant. I like to be able to eat cheese, so the cheddar is just shredded, not very finely sliced, and the internal structure is very textured.