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250 grams unbleached all-purpose flour
1 teaspoon fleur de sel (or whatever flaky salt you like)
1/8 teaspoon baking powder
2 teaspoons dried Italian herbs
1/4 teaspoon dried chilli flakes
200 grams salted butter, chilled, cut into 1.5 cm cubes
125 grams sharp Cheddar, grated
3 tablespoons ice water
Place the flour, salt, baking powder, dried Italian herbs and dried chilli flakes in a large mixing bowl. Whisk lightly to combine. Add the butter cubes and use your fingertips to rub the butter into the flour. You should have a floury mix through which you can see pea-sized pieces of butter.
Add the grated cheese and toss through. Then add the ice water. Use your hands to form the mixture into a log, about 35-cm in length. Wrap with plastic and refrigerate overnight.
To bake the cookies, preheat your oven at 200 degrees C. Line baking sheets with parchment paper. Unwrap the dough log and, using a very sharp knife, cut the chilled dough into slices no thicker than ½ cm. Place the slices on prepared baking sheets, spacing them well apart. Bake for 8 - 10 minutes, or until the edges of the cookies are lightly brown.
Leave the cookies in the baking sheets for about 2 minutes to firm up a bit, then transfer to wire racks to cool completely. Store in an airtight container.