Chester Cookies

Summary

Prep Time	30 mins
Total Time	1 hr 30 mins
Course	Soup
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Finely grate the cheese, set aside a heaped tablespoon. Mix the rest of the cheese with the flour, cornstarch, salt, sugar and baking powder. Put the butter in flakes over it. Knead everything with the egg and 1 tablespoon of milk to form a smooth dough. Shape into a ball, wrap in foil and refrigerate for about half an hour.
Knead the cooled dough briefly. Dust the work surface with flour. Roll out the dough approx. 3 mm thick, cut out cookies in any shape. Place on a baking sheet lined with baking paper and refrigerate for another 10 minutes.
Preheat the oven to 200 degrees (gas mark 3).
Mix the rest of the milk with the egg yolk, brush the cookies with it and sprinkle with the remaining cheese. Bake golden yellow on the middle rack for approx. 8-10 minutes.
When completely chilled, packed in tin cans, the cookies will keep for about 5 weeks.
They go well with clear soups, starter salads and as a snack with wine.

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