Kastengel (Dutch-Indonesian Cheese Cookies)

My favorite cookie of all time!

"Kastengel" comes from Dutch words "Kaas" which means cheese, and "stengels" which is sticks. It means like in German "Käsestangen". I guess they were created by the Dutch during colonialism in Indonesia, that's why it has a Dutch name.

I am not a big fan of sweet-tasted cookies. So I sometimes make these savory cookies as family's snack and also as Christmas gift. I make it in batches, pack them into a simple plastic cookies bags, and send them into neighbors and friends.

These cookies are "new" for people here in Germany, because we only could find "sweet" cookies in supermarkets and shops especially around Christmas. As I sent them some cheese cookies, they were so excited. They told me it's so delicious and asked for the recipe. You can just use young cheese, but I like to add some "old" cheese to make them taste more "cheesy". So, this is it!

Tips : Some people said that these cookies taste good together with a glass of red wine 😉

Kastengel (Photo credit : Veronica)
Kastengel (Photo credit : Veronica)
Kastengel in "star" shapes as a gift (Photo credit : Veronica)
Kastengel in "star" shapes as a gift (Photo credit : Veronica)


Kastengel (Dutch-Indonesian Cheese Cookies)

For about 500 gr (or about 135 cookies)

You need :
a hand mixer and/or a stand mixer

Ingredients :
150 gr unsalted butter
1 egg yolk
100 gr grated young-Gouda cheese
50 gr grated old-Gouda cheese (or Old Amsterdam)
175 gr all purpose flour
 ½ tsp salt
25 gr corn flour
30 gr full fat milk powder
½  tsp baking powder

Extra for finishing :
1 egg white or egg yolk, whisk
25 gr grated old Gouda cheese

Steps :
Mix together all purpose flour, corn flour, milk powder, salt and baking powder. Set aside.

Line 1-2 baking trays with parchment/baking paper. Set aside.

Into a mixing bowl, add in butter and egg yolk, whisk with high speed until smooth and pale in color.

Add in flour mixture into the butter mixture, mix with hand until slightly combined (you can use a stand mixer, but I usually just use my hand). Then add in grated young- and old-Gouda. Continue mixing and kneading until all well combined.

Form until a ball and wrap with plastic wrap, put into the fridge for about 30 minutes.

After 30 minutes, take the dough from the fridge, unwrap it. Sprinkle your work surface with some flour. Roll the dough into 0.5 cm thick. Cut into 3 cm x 1 cm sticks. Arrange the cookies onto prepared baking trays (give about 1.5 cm spacing between each). Roll again the dough rest, and repeat the process until finished. (You can also use cookie cutters with the shapes you like)

Preheat oven into 140 degree Celsius.

Brush the top with whisked egg white and sprinkle with grated cheese. Bake for 30 minutes or until golden brown. Turn off the heat and take them out from the oven. Wait to cool before storing them in a jar.

Tips : Using egg yolk to brush the cookies before baking will give you a better result as using egg white. But I don't want to waste any egg whites, so I just use an egg yolk for the dough and its egg white for brushing 😉

Recipe by Veronica

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