.jpg)
前两天马来同事为斋戒准备了好几款饼干，其中芝士饼是让大家最回味的。回家自己学着做，没料到母亲比我更爱吃。 也难怪，鬆脆、咸香中带有微辣，有几个人抗拒得了？今晚用爱心烘焙出黄金芝士饼，guarantee 你吃上一口便难以自拔。
Cheddar & Thyme Cookies
170 grams good quality white cheddar cheese (18 months old)
115 grams unsalted butter, softened
2 teaspoons black pepper
1½ tablespoons fresh thyme leaves (or 1 heaped teaspoon of dried thyme)
½ teaspoon sea salt (optional)
150 grams all-purpose flour
Directions
Shred the cheddar cheese using a grater (large grater holes are ideal).
Place the butter, shredded cheese, black pepper, salt and thyme in a bowl and mix with a hand-held beater on medium speed. Mix for a few minutes until the butter is creamy and the cheese gets mixed in with the butter.
Add the flour, and mix on low speed until the flour forms wet clumps (and there are no dry spots in the dough).
Bring the dough together to form a dough ball. Knead it a little if needed (to bring it together). But don't knead too much.
Roll the dough into 20 - 21-gram balls, and place the cookies on a parchment paper-lined baking tray and let the tray chill in the fridge for at least 2 hours.
Preheat oven to 180°C (350°F). Line a half sheet pan with parchment paper.
Place the chilled cheese cookies on the parchment paper-lined half sheet pan, with about an inch of space between each cookie.
Bake in preheated oven for 10 - 12 minutes for a soft cheese cookie - remove the cookies from the oven when the bottom edges of the cookie are starting to colour.
Bake for 15 - 20 minutes for a crispy cheese cookie - remove from the oven when the cookies start turning golden in colour at edges.
Remove the cookies from the oven and let them cool for a few minutes. Transfer the cookies to a wire rack and let them cool completely. Repeat with the remaining cookies (make sure the half sheet pan is at room temperature for this second batch of cookies - so either use a new half sheet pan, or cool down the previous one to room temp. first).
Place the cooled cookies in an air-tight container for up to 4 days. OR wrap them in plastic wrap, and then in foil, and store in a freezer bag in the freezer for up to 1 month.
Serve at room temperature.
To bake the cookies, preheat your oven to 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.
Enjoy!
