Kaasstengels

Kaasstengels

Kaasstengels in Indonesia
Alternative names Kastengel, kue keju
Type Cookie
Place of origin Netherlands and Indonesia
Main ingredients Flour, maizena, baking powder, egg yolks, butter or margarine, salt, sugar, cheddar cheese
Cookbook: Kaasstengels  Media: Kaasstengels
Kaasstengels made by the monks from the Monastery of Saint Mary Rawaseneng in Kandangan, Temanggung.

Kaasstengels (i//), Kastengel or kue keju is Dutch-Indonesian cheese cookie in the form of stick, commonly found in the Netherlands and Indonesia. The name describe its ingredients, shape and origin; kaas is Dutch word for "cheese", while stengels is also Dutch word for "sticks". Unlike most cookies, kaasstengels taste savoury and salty instead of sweet.[1] In Indonesia, owed to its colonial links to the Netherlands, kaasstengels, together with nastar and kue putri salju are the popular kue kering (dried kue or cookie) during festive occasion, such as Natal (Christmas) and Lebaran (Eid al Fitr).

Kaastengels on the other hand, refer to Dutch hapjes (snacks) of "cheese-fingers", derived from Dutch kaas (cheese) and tengels (fingers). It is a small spring roll or loempia-like crepe of the size of a finger, filled with gouda or edam cheese, which have been deep fried and served with a small bowl of a spicy chili sauce.[1]

Ingredients and baking method

The cookie's dough is made of the fine mixture of butter (or margarine), egg yolks, with addition of grated matured cheese, then mix it together with flour, cornstarch and baking powder. The dough is rolled into small rectangles about 1×3 cm. Preheat the oven to 180 °C, then the cheese cookie rectangles are placed onto greased trays. Each one is brush with egg yolk and sprinkled with grated cheddar. The kaasstengels are baked until done about 15 minutes.[2]

See also

References

  1. 1 2 "Kaastengels, kaasstengels & the dutch love for snacks". Me Utrecht Barcelona.
  2. ↑ "Kaastengels (Cheese Shortbread)". Food.com.
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