Kaastengel / Indonesian Kue Keju (Cheese Cookies) / Cheese Stick

• 475 grams All purpose flour
• 25 grams Corn starch
• 1 teaspoon Sea salt (depending on the cheese saltiness)
• 375 grams Unsalted butter, cold, cut into cubes
• 30 grams Powdered sugar
• 3 Egg yolks
• 250 grams Hard mature cheese, grated (Edam or Gouda is the best, but we also like sharp Cheddar). Divide into 225 gr and 25 gr
• butter, to butter the pan

1. Combine flour, cornstarch, and salt in a bowl.
2. Combine butter and powdered sugar in a big bowl, whip with hand mixer on medium speed for 1 minute until they are combined. Add 2 egg yolks, and whip the batter again with low speed until the batter is smooth and mixed well, around 2-3 minutes.
3. Add the flour mixture in 4 parts, each mixed with lowest speed or with wooden spoon. Stir in 225 gr cheese, and mix well with lowest speed. When the dough no longer sticks to the bowl, it is ready.
4. Take a fist-size dough on a flat, floured surface. Knead slightly into a ball.rnApproach A (traditional): Roll into tubes around 1 cm diameter for around 20-30 cm long. Cut to 4 or 5 cm length. rnApproach B (faster): Roll the dough to flat with ~6 mm thickness. Cut into 1 x 4 (or 5) cm rectangles with sharp knife/pizza cutter.
5. Place each cookies on a buttered cookie pan with 2 cm distance. Repeat until the dough is finished. In the meanwhile, preheat oven to 150C or 300F.
6. In another bowl, mix the last yolk with 1 tsp water. Brush the top of the cookies with the yolk mixture. Sprinkle the leftover cheese on top of the cookies.
7. Bake in the oven on middle rack for around 40 minutes until golden brown. Turn the pan around in the middle of baking. Take out from the oven, then transfer the cookies on baking rack to cool down.

flour, starch, salt, butter, powdered sugar, egg yolks, mature cheese, butter

Taken from food52.com/recipes/39061-kaastengel-indonesian-kue-keju-cheese-cookies-cheese-stick (may not work)