Kaasstengels, or Kastengel or kue keju, are a Dutch cheese-based stick-shaped snack that, due to its colonial ties with the Netherlands, is also commonly found in Indonesia.
The Dutch were the main colonizers of Indonesia. They brought cheese, butter, pancakes, and other recipes, including these savory cookies.
In Indonesia, kaasstengels, along with nastar (pineapple tarts), lidah kucing (cat’s tongue cookies), and kue putri salju (snow white cookies) are the popular kue kering, typical cookies for festive occasions such as Christmas and Lebaran (Eid al Fitr).
The dough is made from a mixture of butter*, egg yolks, grated cheese, flour, cornstarch, and baking powder. The type of cheese used is: edam, gouda or cheddar.
*Wijsman butter created specifically for tropical countries, which can be stored at room temperature.
The name refers to its ingredients, shape, and Dutch origin: kaas (cheese) and stengels (sticks).
Attention!
Kaasstengels should not be confused with Kaastengels, a Dutch finger food brand, similar to spring rolls finger-sized (tengels), filled with cheese.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 17 Pieces
- Cooking methods: Oven
- Cuisine: Indonesian
- Seasonality: Christmas
Ingredients
- 5.3 oz butter
- 2 egg yolks
- 1 egg
- 6.3 oz edam (or Gouda or Cheddar)
- 6.3 oz flour
- 1 oz cornstarch
- 1 tsp baking powder
Steps
Mix the butter in pieces with the egg yolks, add 4.2 oz of grated cheese, the flour, cornstarch, and baking powder.
Create rectangles from the dough about 0.4 inches wide, brush them with the beaten egg, sprinkle the remaining grated cheese on top, and bake in the oven at 300°F for 25 minutes.
I served them with the “Artemisia” cocktail whose recipe you can find in the book “Aromatiche da bere” by Ottavia Castellaro, prepared with Magnetic Gin.
➡️You can purchase on the website www.elixiaspirits.com with the discount code ⭐️VIAGGIANDO10⭐️
