Monday, January 4, 2016

Making Kaastengels

D has diabetes and has started to inject insulin last December. It is sad to see how much it has affected his lifestyle. To cheer him up, on my birthday I made him kastangel cookies, which do not use any sugar. I took the recipe from Nova magazine, but it recommends cheddar cheese, which resulted in a mediocre kastangel cookies. 

A high school friend Sarah, who loves baking and has been taking cakes and cookies orders told me to use the recipe from Just Try And Taste, which recommends edam cheese. And it came out almost perfect.

I took some photos during the first attempt, but too lazy to document the second attempt. It's a bit difficult to take photos in the middle of the process because I used both hands to mix the ingredients. The difference between Nova magazine and Just Try and Taste is only in the cheese. The rest are the same. Here is the recipe, a slight modification from the one in the link above.

200 grams of margarine
100 grams of unsalted butter
2 egg yolks
1 egg
250 grams of edam cheese
100 grams of corn starch flour 
350 grams of flour

How to make: 

Peel the wax off the cheese and grate it. Keep about 4 table spoons for topping.

Mix flour and maizena.

Prepare mixer bowl. Put in margarine and butter, mix with low speed until they are well-mixed. Put in egg yolks and egg one by one. Make sure one egg is mixed well before putting in the next egg to prevent curdle.

Up the mixer speed into medium and mix the dough until it becomes whiter, rising and soft. 

Then put the mixer back into low speed, put in the cheese, mix well and turn off mixer. The flour is mixed using spatula. Put in the flour slowly while stirring the dough with spatula. If the dough still feels soft, add more flour until it hardens and can be mold.

Flatten the dough to about 1 cm tall and cut it into 1 x 4 cm. Place the cookies on the baking tray. Bast the top with beaten egg yolk and sprinkle grated cheese.

Bake for 20 minutes or until it turns golden yellow. Wait until the cookies cool down, keep them in airtight container. 

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