Golden Cheese Savory Cookies | A Savory and Not-too-Greasy Recipe

Soften the butter into a paste after slicing it. ⚠️5 softening methods for reference: 1⃣️ Microwave for 10 seconds, stir and check; if not softened enough, add another 10 seconds, and so on, until softened. 2⃣️ Use a hairdryer on a hot setting for 10 seconds, stir and check; if not softened enough, add another 10 seconds, and so on, until softened. 3⃣️ Soften in hot water for 5-10 seconds, stir and check; if not softened enough, add another 10 seconds, and so on, until softened. 4⃣️ Use an oven or proofing box on the proofing function for about 30 minutes. 5⃣️ Soften at room temperature (around 26 degrees Celsius) for 1-2 hours.

Add powdered sugar and salt, and stir well to prevent powder from flying off.

Continue beating the electric mixer until the butter has increased in volume and turned a lighter, whiter color, about 3 minutes. Pause occasionally and use a spatula to scrape down the sides of the bowl to ensure even beating.

Add the room temperature egg liquid (at the same temperature as the butter) in 2-3 batches, and beat for 1-2 minutes to absorb each batch. Add the next batch only after each batch has been fully absorbed.

Explode until fully absorbed

Sift in the cake flour

Use a stiff spatula to fold and mix until there is no dry powder. If it's difficult to mix with a spatula, wear disposable gloves and knead until smooth. For larger quantities, use a stand mixer or silicone mixer to gently pat and mix until smooth.

Add the thawed cheddar cheese (or mozzarella cheese).

Wear disposable gloves and mix thoroughly.

Divide the dough into two equal portions, each weighing approximately 620 grams. Shape one portion into a circle and the other into a triangle. After wrapping, place them on a flat baking tray to prevent deformation. Refrigerate for at least 2 hours or freeze for at least 1 hour until they are set and have a certain firmness, making them easier to slice.

1️⃣ Round shaping method: Use a scraper to hold the top layer of parchment paper, and pull the bottom layer of parchment paper firmly to round it. (If the room temperature is below 15 degrees Celsius or 10 degrees Celsius, the dough will be too hard to pull. Place a heater/hair dryer nearby to warm the cookie dough. When the dough reaches 20-26 degrees Celsius, it will become very soft, and rounding it will be very easy.) 2️⃣ Triangle shaping method: First, shape it into a cylinder, then pinch it with your hands. Form a 45-degree angle between your thumb and forefinger, and pinch from left to right to form a triangle. Pinch all three sides in this way to form a regular equilateral triangle.

After shaping, cut into slices 8-10mm thick. You can first measure your desired thickness with a ruler, then use a blade or toothpick to press an indentation into the cookie. Cut along the indentation a few times to get a feel for it, and then you can cut the rest by eye. ⚠️⚠️When cutting, the knife should be perpendicular to the cookie to avoid cutting crookedly. Use a sharp knife and make a single, vertical cut to the end for a clean cut. Avoid sawing back and forth.

My eyes are the ruler, cut everything.

Place the cookies on a baking sheet. A perforated mat on the baking sheet allows for ventilation, preventing the cookies from puffing up and resulting in a nicer texture.

If it's not very regular, you can reshape it a little.

4 plates in total

Place in a preheated oven (Gao Bike 80S). Preheat the convection oven to 200°C (390°F), then bake at 140°C (220°F) for 20-25 minutes. Baking time will vary depending on the size and thickness of the cookies. Observe the cookies frequently; they are basically done when they smell very fragrant and are lightly browned. Freshly baked cookies will be soft, but will become crispy after cooling completely. If they are not fully cooked, return them to the oven for about 5 minutes. For other household ovens, bake at 160-170°C (320-340°F) for 15-20 minutes. Baking trays absorb heat very quickly and are prone to burning; observe the color closely and cover with aluminum foil or lower the temperature if necessary. Adjust the baking temperature and time according to your own oven.

The baked cookies smelled incredibly good, filling the whole house with their aroma.

The cookies are soft when they first come out of the oven, but they become crispy after they have completely cooled. If they are not fully cooked in the middle, bake them again for about 5 minutes.

These are the must-have cookies for Chinese New Year! Golden cheese savory cookies – a must-make for any savory food lover! 😍

The dough made with fermented butter has a richer milky aroma. When you add golden cheddar cheese shreds, the whole house smells amazing even before it comes out of the oven. Every bite is a blend of milky and cheesy flavors, fragrant and crispy, savory and not greasy at all, and incredibly addictive.

Sisters who are tired of sweet cookies, you must try this! Slicing is super easy, the packaging is perfect for gifting, even beginners can easily handle it, and you can follow along with zero failures! Come and make it!

٩(˃̶͈̀௰˂̶͈́)و

(˶‾᷄ ⁻̫ ‾᷅˵)

( ･᷄ὢ･᷅ )

Storage method: Seal tightly in bags or jars to prevent moisture absorption. It can be stored at room temperature for about one month. It can be stored frozen for more than three months.