Cheddar cheese cookies

　　First of all, cheddar cheese, also known as cheddar cheese, cheddar cheese, cheddar cheese.Its name derives from its 16th-century English origin in Cheddar County, it is a hard, full-fat cow's milk cheese from Cheddar, Somerset, England, with a long history.It is white or golden yellow in color, has a delicate texture, a soft taste, and contains 45% milk fat.It is now widespread in many parts of the world, especially in the United States.It is the second most consumed cheese in the United States (the most sold is Masurilla cheese), with an annual per capita consumption of about 4.5 kilograms.Due to the high production and large number of consumers in the United States, some even call it "American cheese".It is made from full-fat milk and is one of the most basic cheeses, as well as being extremely versatile.It can replace almost all cheese in the cooking process, from sauce to cheese sauce to baking.Carrot cheese is nutritious and contains a lot of calcium.Then let's get on with it.It also has a nickname, it's the smelliest cheese in the world!

WHAT YOU NEED

Ingredients

150 grams of low-fat flour
30 grams of egg juice
90 grams of cheese
80 grams of butter
40 grams of white sugar

How TO MADE Cheddar cheese cookies

Steps 1 to 4

1. First, the cheese is grated or sliced into small pieces.

2. The butter is softened at room temperature, and the butter is first dispersed by an electric egg breaker;

3. Add white sugar twice to dissolve the white sugar;

4. Add the egg yolk slowly four times, and continue adding until the egg yolk and butter are completely mixed, avoiding the separation of oil and water;

Steps 5 to 8

5. Cheese in the car;

6. Sifted flour, handmade and made into dough;

7. The dough is made into a cylinder, wrapped in a preservative film, placed in the refrigerator and refrigerated for three hours;

8. Cut it into pieces, about two centimeters thick.

9. Put on a grill, brush a layer of egg juice, put it in a preheated oven, medium layer, 170 degrees, bake for 25 minutes.

10.