Super-crispy cheese cookies on the Tasty Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/super-hrustyashhee-syrnoe-pechene/

      Ingredient notes:

      Cheese. You need a cheese with a pronounced flavor. Cheddar and post‑Soviet cheeses like “Rossiyskiy”, “Poshekhonsky” or, as I used, “Marble” work well — or others with similar taste and texture.

      Butter. For the crispiest cookies use butter with at least 80% fat. It should be at room temperature, soft but not melted.

      Sugar. This recipe requires white sugar as fine as possible, since it dissolves better in the dough.

      Eggs. This recipe uses a medium egg — size S‑1 or M. By weight that’s about 50–55 g without the shell. It’s better if the egg is at room temperature before adding to the dough. If your eggs are chilled, you can warm them slightly by placing them in hot tap water.

      Flour. Since the dough in this recipe is shortcrust, you don’t need strong flour. Regular top‑grade wheat flour with about 10% protein is suitable. Even better is cake flour with 8–9% protein. Using stronger bread flour will make the dough tougher.

      Salt. Necessary for flavor contrast. Preferably use medium‑grind salt rather than very fine “extra” salt.

      Let’s move on to preparation.

      Beat the room‑temperature butter with the sugar and salt until creamy. The sugar won’t dissolve completely and that’s normal.

      Add the egg and beat again.

      Add the baking soda. Then, gradually adding the flour, knead the dough. It will be very soft.

      Add the grated cheese.

      Knead until it’s evenly distributed.

      Transfer the dough to plastic wrap, form a disk, wrap and chill in the refrigerator for 30 minutes.

      Remove the chilled dough from the wrap and roll it out into a sheet 5–6 mm thick.

      Sprinkle about half of the extra grated cheese over the surface and roll over it with the rolling pin.

      Cut the cookies out with a cutter.

      Transfer to a baking sheet.

      Brush lightly with beaten egg white and put into a preheated oven at 180°C. Bake about 10–12 minutes until a definite golden color.

      Remove the baked cookies from the baking sheet immediately and cool on a rack.

      Serve.

      Enjoy your tea!

      This recipe was tested and prepared by chef Tatyana Nazaruk — author of Vkusny Blog.

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