Kastengel, borrowing its name from Dutch version of kaasstengels, is Indonesian cheese sticks or cheese cookies. They are cheesy, buttery and (warning) very addicting.
These crunchy cheese sticks make a good savory snack. Each bite will not only prove its flakiness and tenderness but also the worth of time making it. As good as it is, there are only a few basic ingredients involved.
Without rolling pin, we can also roll the dough with our hands into long logs, then cut them equally into sticks. If the dough feels sticky, let it sit in the fridge for 15 minutes before handling.
Every Lunar New Year, Christmas and Eid al-Fitr, we will find jars of kastengel piling up bakery and store shelves. They are one of the popular cookies that Indonesian household will have during a festive celebration. Please give this a try if you have not, and I would love to know how you like it.
Here is another cookie recipe that you might like: coffee bean cookies
Kastengel or Crunchy Cheese Sticks
- 150 g unsalted butter
- 1 egg yolk
- 200 g cake flour
- 1 tbsp milk powder
- 120 g shredded old cheese, i.e. Edam / Gouda / Cheddar / Parmesan
- 1/4 tsp salt optional
- With a mixer, cream butter until soft for about 2 minutes.
- Add egg yolk and mix for about 10 seconds.
- Add sifted cake flour and milk powder. Stir and mix a little using silicone spatula.
- Add shredded cheese and mix until the dough comes together. It is actually easier to mix them with our hands because the heat will warm the dough.
- At this point, preheat oven to 330°F / 165°C.
- Transfer the dough onto a clean work surface. Roll it out to about 1/2 inch thick, then cut it out to any stick sizes Mine was a 1/2 inch x 2 inches rectangle each.
- Transfer onto tray lined with parchment paper. Brush each top with egg yolk, then sprinkle some shredded cheese (cheddar is the usual preference).
- Bake for about 35 minutes or until golden brown, depending on your cut-out sizes.