Cheddar Cookies

Like for the past two years, I was planning the menu for Neha’s birthday party. As you all know, I love to distribute food cooked or baked by me. So we generally give a pack of homemade goodies as return gifts to her friends. Some of you might find it a bit odd, but I love doing it. So this year it was decided to bake cornflakes cookies, peanut jaggery oats-whole wheat flour cookies along with some cakes and cupcakes. I was thinking of including some savoury cookies and stumbled

upon some recipes on Pinterest with cheddar cheese. Last year I remember, I had made salted ajwain and cumin crackers.

The below recipe is a very easy and fuss free one. It tastes almost like the Britannia cheeselings. You may replace the whole wheat flour with all purpose flour if you want the exact taste of cheeselings. Play around with seasonings of your choice. Use any Italian herbs or go for complete desi flavours. Use any cookie cutter or your choice or cut into small squares with a sharp knife. The choice is entirely yours. Keep an eye on these towards the last few minutes of baking. If you are late by a minute or so, it will be overbaked and will turn dark brown in colour and hard in texture. So, what are you guys waiting for? Grab your apron, pick that packet of cheese from your refrigerator and make this for evening tea. And please do not forget to share your feedback with me. I would love to hear from you.

Ingredients:

• Whole wheat flour 200 gm
• Salt a pinch
• Chili flakes to taste
• Oregano to taste
• Pepper powder a pinch
• Butter 60-70 gm
• Cheddar cheese 150 gm
• Milk 1 tbsp (optional)

Method:

• Mix the flour, salt, oregano, chili flakes and pepper powder in a big mixing bowl.

• Grate the cheese, add the butter and the cheese to the flour mixture.

• Combine well with your finger tips and form a dough. Do not knead hard. If the mixture looks very crumbly, add a spoon or milk.
• Transfer the dough into an airtight container and chill in the refrigerator for atleast half an hour.
• Line a baking tray with parchment paper.
• Take a portion of the dough and roll it between 2 layers of parchment paper into around 1 mm thickness.
• Cut into desired shapes using a cookie cutter. Poke some holes with a toothpick for uniform baking.
• Repeat with the remaining dough.
• Place the cookies on the baking tray and refrigerate it (along with the tray) for atleast half an hour.

• Preheat the oven at around 150-160 degree Celsius for atleast 10 minutes.
• Bake the cookies for 22-25 minutes or till it looks golden in colour.
• Remove the tray from the oven and allow the cookies to cool in the tray for another 4-5 minutes.
• Transfer onto a cooling rack and cool it completely.
• Store in airtight containers and enjoy with your evening cuppa.

Notes:

• As each oven behaves differently, please check after 20 minutes.
• You may skip oregano and add rosemary or thyme leaves.
• Or you may opt for a total desi flavour and add finely chopped coriander and curry leaves. The choice is yours.
• Do not add too much milk or else the cookies with become soggy.
• If you want real crisp ones, roll it thin and uniformly.