Cheese Cookies are my favorite quick savory thing I make when I have friends coming around. Ever so often I would say “oh guys, why don’t you just come around!” and the minute I get off the phone I realize that I have absolutely nothing to offer for that “nice bottle of wine” that friends promised to bring along.
This particular recipe makes butter soft, salty cookies with a sharp note of the cheese on your palate. This is that sort of snack food that makes people drink another glass of wine so that they have a reason to eat more of the cookies.
200g hard cheese (I use a selection of what’s in the fridge. Usually Parmesan, cheddar and Gruyère)
50g soft butter (just leave it out of the fridge when you just preparing to bake and it will soften a bit by the time you need it)
1/2 teaspoon salt
1/4 teaspoon of cayenne pepper of chili
up to 2 tablespoons of milk if needed (just to add if the dough is too dry)
- pre-heat oven to 190 degrees Celsius
- To make the dough just put all the ingredients into a food-processor and blend the mix for about 1 minute. Your mix should be even, crumbly and stick together when you press it with your fingers. If the mixture is too dry and doesn’t stick together add just one spoon of milk and see if it helps to make your dough stick. Add the second spoon if it’s still too dry.
- Dump the dough on a piece of parchment paper and roll it into a log of about 4 cm in diameter (if you have time, then chill your dough in the fridge for about 30 minutes. This will help to cut it into shapes later).
- Cut the log to make 1 cm thick cookies.
- The cookies will expand when baking so leave about two fingers space between them when arranging cookies on the baking tray
- Bake for 10 minutes
This recipe takes maybe ten minutes to make and another 10 in the oven, wait for 15-20 minutes until these lovely, soft and salty yummies cooled down a bit and you have a great treat fresh out of the oven. They tend to be eaten up quite quickly, so don’t worry about storing them.