Sometimes I crave something salty, simple to make, and that doesn't require any special ingredients. I came across these cheese cookies a few years ago and have been making them ever since whenever I need something quick to put on the table or take away. What I like most is that the recipe can be easily adapted, and the steps are straightforward. You don't need a mixer or food processor, just a grater and two hands.
Quick info
Total time: about 3 hours and 30 minutes (including chilling)
Effective preparation time: 20-25 minutes
Baking time: 10-15 minutes/batch
Servings: about 20-24 cookies, depending on how thick you cut them
Difficulty: easy
Recipe type: appetizer, savory snack
Ingredients
200 g cheese (I usually use cheddar, but any hard cheese works)
100 g butter
1 teaspoon mustard
1 egg
150 g flour
salt (to taste)
Preparation steps
1. Grate the cheese on the finest side of the grater. It's better to be finely grated, it mixes easier, and the cookies come out more uniform.
2. In a bowl, mix the grated cheese with the butter, mustard, egg, flour, and a pinch of salt. I start with a spoon, but at the end, I knead gently by hand to combine everything.
3. Form a roll from the dough, about 5 cm in diameter. The easiest way is to roll it in plastic wrap to make it tight and even.
4. Leave the roll in the fridge for at least 2-3 hours. The dough firms up and is much easier to cut.
5. Take the roll out and cut slices about 6 mm thick. If you find them too thick or thin, adjust as you like.
6. Line the baking tray with parchment paper. Place the slices on the tray, leaving about 2 cm of space between them. Usually, two trays or two batches fit, depending on the oven.
7. Bake at 170°C for 10-15 minutes until the edges turn slightly golden. They don't need to be completely hard; they will firm up as they cool.
8. Let them cool on the tray for a few minutes before transferring them to a rack or plate.
Why I make the recipe often
They are quick to prepare, the ingredients are simple, and the cookies can be stored for two to three days without problems. I like that I can adapt them based on what I have in the fridge, and I'm not tied to a specific type of cheese. They are great for packing or as a quick snack.
Tips and variations
Tips
- Use cold butter, cut into cubes, so it doesn't melt in your hands.
- If the dough seems too soft, add another tablespoon of flour.
- Don't skip the chilling step; otherwise, the dough will be too soft to cut.
- Slices are easier to cut with a long, sharp knife.
Substitutions
- The cheese can be another variety, like gouda or edam, as long as it's hard and finely grated.
- Mustard is not mandatory, but it adds a slight flavor and enhances the taste.
- If you want to skip the egg, you can try omitting it, but the texture will be a bit crumbly.
Variations
- You can add small pieces of ham, bacon, or a few sprigs of dried herbs to the dough.
- For more flavor, you can also add a little crushed garlic or smoked paprika.
- The salt can be adjusted depending on how salty the cheese is.
Serving ideas
- As an appetizer alongside a cold beer.
- On holiday platters, among other snacks.
- In a lunchbox, at work or school.
- With a fresh salad for a light lunch.
Frequently asked questions
1. Can I use cheese instead of cheese?
I do not recommend it; the texture and taste will be quite different. For the best consistency, use hard cheese.
2. If I don't have parchment paper, can I grease the tray with something?
Yes, you can lightly grease the tray with butter, but parchment paper prevents sticking and burns less on the bottom.
3. What do I do if the dough is too soft to cut into slices?
Leave it in the fridge longer, or put it in the freezer for 10 minutes before slicing.
4. Can the baked cookies be frozen?
Yes, you can freeze them in a well-sealed bag. When thawing, leave them at room temperature.
5. How thin can I cut the slices?
Between 5 and 8 mm, depending on how you like them – crunchier or softer. Thinner ones bake faster and become crunchier.
Nutritional values
Approximately, per 100 g of cookies: about 410-430 kcal. A serving (about 2-3 cookies) has around 120-140 kcal. Macros for 100 g: protein 13 g, fat 27-30 g, carbohydrates 28-30 g. Values are approximate and depend on the type of cheese and how thick the slices are.
Storage and reheating
The cookies can be stored in an airtight container at room temperature for 2-3 days. For longer storage, you can freeze them. Reheating in the microwave is not recommended; it's better to leave them in a warm oven for 5 minutes if you want to bring them to room temperature. If left uncovered, they dry out quite quickly.
These are the cheese cookies I make when I want something simple, salty, and adaptable. I don't think there's an easier option for a homemade snack.
Quick info
Total time: about 3 hours and 30 minutes (including chilling)
Effective preparation time: 20-25 minutes
Baking time: 10-15 minutes/batch
Servings: about 20-24 cookies, depending on how thick you cut them
Difficulty: easy
Recipe type: appetizer, savory snack
Ingredients
200 g cheese (I usually use cheddar, but any hard cheese works)
100 g butter
1 teaspoon mustard
1 egg
150 g flour
salt (to taste)
Preparation steps
1. Grate the cheese on the finest side of the grater. It's better to be finely grated, it mixes easier, and the cookies come out more uniform.
2. In a bowl, mix the grated cheese with the butter, mustard, egg, flour, and a pinch of salt. I start with a spoon, but at the end, I knead gently by hand to combine everything.
3. Form a roll from the dough, about 5 cm in diameter. The easiest way is to roll it in plastic wrap to make it tight and even.
4. Leave the roll in the fridge for at least 2-3 hours. The dough firms up and is much easier to cut.
5. Take the roll out and cut slices about 6 mm thick. If you find them too thick or thin, adjust as you like.
6. Line the baking tray with parchment paper. Place the slices on the tray, leaving about 2 cm of space between them. Usually, two trays or two batches fit, depending on the oven.
7. Bake at 170°C for 10-15 minutes until the edges turn slightly golden. They don't need to be completely hard; they will firm up as they cool.
8. Let them cool on the tray for a few minutes before transferring them to a rack or plate.
Why I make the recipe often
They are quick to prepare, the ingredients are simple, and the cookies can be stored for two to three days without problems. I like that I can adapt them based on what I have in the fridge, and I'm not tied to a specific type of cheese. They are great for packing or as a quick snack.
Tips and variations
Tips
- Use cold butter, cut into cubes, so it doesn't melt in your hands.
- If the dough seems too soft, add another tablespoon of flour.
- Don't skip the chilling step; otherwise, the dough will be too soft to cut.
- Slices are easier to cut with a long, sharp knife.
Substitutions
- The cheese can be another variety, like gouda or edam, as long as it's hard and finely grated.
- Mustard is not mandatory, but it adds a slight flavor and enhances the taste.
- If you want to skip the egg, you can try omitting it, but the texture will be a bit crumbly.
Variations
- You can add small pieces of ham, bacon, or a few sprigs of dried herbs to the dough.
- For more flavor, you can also add a little crushed garlic or smoked paprika.
- The salt can be adjusted depending on how salty the cheese is.
Serving ideas
- As an appetizer alongside a cold beer.
- On holiday platters, among other snacks.
- In a lunchbox, at work or school.
- With a fresh salad for a light lunch.
Frequently asked questions
1. Can I use cheese instead of cheese?
I do not recommend it; the texture and taste will be quite different. For the best consistency, use hard cheese.
2. If I don't have parchment paper, can I grease the tray with something?
Yes, you can lightly grease the tray with butter, but parchment paper prevents sticking and burns less on the bottom.
3. What do I do if the dough is too soft to cut into slices?
Leave it in the fridge longer, or put it in the freezer for 10 minutes before slicing.
4. Can the baked cookies be frozen?
Yes, you can freeze them in a well-sealed bag. When thawing, leave them at room temperature.
5. How thin can I cut the slices?
Between 5 and 8 mm, depending on how you like them – crunchier or softer. Thinner ones bake faster and become crunchier.
Nutritional values
Approximately, per 100 g of cookies: about 410-430 kcal. A serving (about 2-3 cookies) has around 120-140 kcal. Macros for 100 g: protein 13 g, fat 27-30 g, carbohydrates 28-30 g. Values are approximate and depend on the type of cheese and how thick the slices are.
Storage and reheating
The cookies can be stored in an airtight container at room temperature for 2-3 days. For longer storage, you can freeze them. Reheating in the microwave is not recommended; it's better to leave them in a warm oven for 5 minutes if you want to bring them to room temperature. If left uncovered, they dry out quite quickly.
These are the cheese cookies I make when I want something simple, salty, and adaptable. I don't think there's an easier option for a homemade snack.