CHEESE lends these sugared cookies a scrumptious savoury edge that makes them so addictive. The gritty texture of nutty parmesan pairs well with smooth cheddar to yield a crisp and fragrant cookie. It’s a welcome change to the usual Chinese New Year offerings where sugar sweet confections and traditional favourites take centrestage.
Total Time: 50 minutes
Yields: 100 pieces
240g butter, unsalted
160g castor sugar
2 egg yolks
½ teaspoon salt
B: Dry Ingredients
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
60g parmesan cheese
20g cheddar cheese, grated
2 eggs, lightly beaten for egg wash
20 red maraschino cherries, coarsely chopped
100g almond bits
- Sift dry ingredients except cheese into a medium mixing bowl.
2. In a separate small mixing bowl, combine both cheeses.
Pour into flour mixture. Mix until well blended.
3. Using a hand whisk, beat together A ingredients except egg yolks until light and creamy, about 4 minutes
4. Add in egg yolk one at a time. Beat another 1 minute until they are incorporated.
5. Fold dry ingredients into dough mixture. Using your hands, knead until dough comes together in a ball.
Using a rolling pin, roll out and cut with desired cutter. Meanwhile, preheat oven to 160°C.
6. Place cut-out cookies on a lightly greased baking tray.
7. Glaze them with egg wash using a pastry brush. Embellish with bits of almond and cherry.
8. Bake 20 minutes until light brown. Cool cookies before storing in airtight containers.
TIP: Use all parmesan cheese if cheddar is not available.
TECHNIQUE: Remove cold butter from the fridge. Allow it soften to room temperature – it’s easier to beat softened butter until light and fluffy.
Photos: Evonne Lyn Lee
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