Owing to the fact that they are relatively easy to make, kastengel becomes a favorite for first-time bakers. For those uninitiated, kastengel is the name of rectangular cheeses cookie with sprinkles of grated cheddar on top of them, a tad smaller than an adult’s fingers. Their flavor leans toward savory more than sweet thanks to the inclusion of Edam or parmesan cheese in the dough and a minimum use of sugar. The top surface is covered by a crust from egg wash. Their textures are somewhat crumblier than average cookies and their appearance ranges from bright to dark yellow, depending on their doneness. It is a popular snack to serve the guests with in national religious holidays such as Christmas Day or Moslems’ Idul Fitri. There are no cookie fillings or too much wet ingredients included in a kastengel cake recipe, which is why the cookies are great for a beginner. However, you could be experiencing some technical difficulties when you try to make some—especially if this is the very first time you try to bake some cookies. Patience and willingness to fail are indeed important but there is nothing wrong in knowing more about some tips and tricks to make things much easier to go through.
You need to keep in mind that with these cookies, cheese is of great importance. The cookies’ aroma relies so much on this main ingredient. Choose quality cheese; you can choose either parmesan or Edam cheese for the recipe, but keep in mind that the two cheeses have different smell that may lend the final product different aromas as well. Also, with kastengel, the crunchier it is, the better it would be. Grate the cheese and leave it to dry in the air. However, as much as cheese is the main staple in making kastengel, make sure that everything is according to the recipe so you can avoid overdoing it. Ideal kastengel cookies are those that are rectangular in shape and small in dimension. If your cookies tend to go flat with a wide surface, it might be because you mix the dough for far too long. To avoid over-mixing, make sure that the dry ingredients you use are indeed dry. Sift all dry ingredients well first so you can forgo having to leave the dough in the mixer for too long.
The last thing you need to keep in mind is the egg wash. Egg wash used for kastengel is of yolk. This could be the easiest part of them all. After all, you would only need to separate a yolk from the white, right? Beat the yolk a bit and brush it on each one of the cookies. But if you brush them just once, the color of the egg wash might not be evenly spread. Therefore, try to apply the egg wash two or three times in an interval of 5 or 10 minutes between each brushing. This way, the egg wash could have enough time to seep into the cookies evenly, giving you bright and glistening appearance when they are done baking.