Cheddar Cheese Shortbread
Overview
This snack is so delicious that I couldn't help but eat two pieces as soon as it was baked. The light sweetness is more of the taste of salt and cheese. The biscuits are crunchy and have a rich flavor. It is a good biscuit that you can't stop eating. Thank you very much for the great tips provided by the teacher! I have to say that I can’t stop eating it. You may not believe it. The ingredients are simple and the process is simple. I highly recommend you to try it. It’s so delicious that you can’t stop eating it!
Tags
Ingredients
Steps
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grams of butter, 90 grams of cheddar cheese, 25 grams of white sugar, 15 grams of whole egg liquid, 135 grams of low-gluten flour
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First, grate the cheddar cheese into thin shreds. The finer the cheese, the easier it is to cut it into small pieces.
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Soften butter and add caster sugar
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Beat until white in color
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Pour in the beaten egg liquid in 3 batches, beating after each addition until completely absorbed before adding the next one.
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Whisk until the sugar melts and the butter turns white
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Add cheddar shreds
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Whisk slightly to mix the cheddar shreds and butter evenly or use a spatula to mix
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Sift in low-gluten flour
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Use a spatula to stir evenly without any dry powder
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Put the mixed powder into a fresh-keeping bag
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Just use your hands to knead it into a ball
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In order to prevent sticking, unfold the plastic bag containing the dough and place it on the silicone mat, then fold the remaining bag and spread it on top of the dough, and roll it into a 0.8CM thick piece.
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Dip a little dry flour into the cookie cutter and press out patterns on the dough. Bring the remaining dough together, fold and press, roll it out again and press out the patterns again
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Arrange into non-stick baking pans at intervals
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Brush the surface with egg wash
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Preheat the oven to 175 degrees and bake on the middle shelf for about 15 minutes. Take it out of the oven when the surface is colored
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Store naturally cool
