I made these for Chinese New Year, and my eldest absolutely loved it. She told me these are like home made Cheezles, very healthy. Ha.
We all know using best ingredients is key to baking, but sometimes, we just thought.. what if??
That’s what I did this round. The first batch I baked, I used parmessan cheese in a block. It cost about RM30 for a 200g block, very expensive. Then the 2nd time, I thought, what if I used powdered parmessan, which is RM20 for 500g. More than half the savings!
The first batch, my daugthers snapped them up in no time. The 2nd batch, well, lets just say there are still some left over from Chinese New Year. o.O” The photos taken here are all from the first batch, the 2nd batch has a slightly darkish colour, as though it’s slightly burnt.
Anyway, here is the recipe. If you could, use the good parmessan, that way, you can really taste the fragrant of the cheese.
♥Recipe for Cheese Sticks♥
Adapted from 在家亲手烤饼干by中村佳瑞子
Make 30 pieces
You’ll Need
100g unsalted butter (soft to the touch)
20g castor sugar
1 egg (room temparature)
60g parmessan cheese (use the ones in a block and grate yourself if you can)
160g low protein flour sifted
Method
1. Preheat oven to 180C.
2. Beat butter until soft and fluffy (I used a hand whisk).
3. Add it sugar and further beat until well mixed and mixture becomes pale.
4. Add in the egg, and beat until well corporated
5. Using a spatula, mix in the parmessan cheese, and then stir in the flour.
6. Wrap the dough in cling wrap, and leave in the fridge for 30minutes.
7. Cut or roll the out the dough into desired strips. Place strips on a baking sheet.
8. Bake for 15 to 18mins.
© 2009 My Sugar And Spice And All Things Nice
February 22nd, 2011 at 3:21 pm
You had me at “homemade Cheezels”! I am SO trying this… but what is low protein flour? Can I substitute with organic all-purpose flour?
February 22nd, 2011 at 6:00 pm
yummo!! Interesting..why low protein flour?
I would love to do this…thanks for sharing
February 22nd, 2011 at 6:12 pm
these look so yummy! i like parmesan cheese in scones and pasta so i’m sure they’d be great in these biscuits too
if i have time, i’d like to make these on the weekend if i’m free.
btw do you think i can substitute low protein flour with plain flour and cut them into rounds instead of strips?
March 9th, 2011 at 8:58 am
Giddy Tigress, Mott,
Low Protein flour is cake flour. Readily available in baking supply shop.
Grub,
I think if you substitue low protein flour with plain flour, it’ll just be slightly firmer. Shouldn’t affect the taste, but maybe a bit on the texture.