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kastengel

Indonesian Cheese Cookies (Kastengel)

Kastengel is one of Indonesia’s most beloved holiday cookies—salty, cheesy, buttery, and crisp-tender. Unlike American cookies that are sweet, kastengel tastes more like a savory cheese biscuit with a rich buttery aroma. It’s traditionally served during Eid, Christmas, and festive gatherings, but it’s just as perfect for snacking any time of year.
This Western-adapted version keeps the authentic Indonesian flavor while using ingredients easily found in the U.S. and Europe.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 70 cheese cookies
Course: Cookies, Holiday Treat, Snack
Cuisine: Indonesian
Calories: 75
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 ⅓ cups 300 g unsalted butter, slightly chilled
  • 7 tbsp 100 g margarine (optional but traditional in Indonesia for aroma and structure)
  • 1 ¼ cups 150 g aged cheese, finely grated, Indonesian term: keju tua, Good substitutes: Gouda, Edam, or Parmesan
  • 2 egg yolks
  • 3 ⅔ cups 450 g all-purpose flour
  • ⅓ cup 50 g cornstarch
  • A pinch of salt optional, if butter is unsalted
For Brushing & Topping
  • 2 egg yolks for egg wash
  • 1 cup 100 g cheddar cheese, grated - Indonesian term: keju cheddar

Instruction
 

  1. Prepare the ingredients.
    Preheat the oven to 300–320°F (150–160°C). Line a baking sheet with parchment paper. Grate both types of cheese.
  2. Cream the fats.
    In a large bowl, beat unsalted butter and margarine until smooth and creamy (1–2 minutes).
  3. Add the aged cheese.
    Stir in the grated aged cheese (keju tua) until evenly combined.
  4. Add egg yolks.
    Mix in the 2 egg yolks just until incorporated. Do not overmix.
  5. Add dry ingredients.
    Add flour and cornstarch. Fold gently with a spatula or your hands until the dough comes together.
    The dough should be soft but not sticky.
  6. Chill the dough.
    Wrap and refrigerate for 15–30 minutes so the dough firms up and bakes evenly.
  7. Shape the cookies.
    Roll the dough to about ½ inch (1 cm) thickness. Cut into short rectangular sticks or use small cookie cutters.
    Place them on the baking sheet.
  8. Brush and top.
    Brush the tops with egg yolk. Sprinkle grated cheddar cheese generously.
  9. Bake.
    Bake for 20–30 minutes, checking at minute 20.
    Cookies should turn light golden on the surface without browning too much.
  10. Cool.
    Let the cookies cool fully—this helps them firm up and improves the texture.

Notes

Cheese Substitutions

  • Keju Tua (Indonesian aged cheese) can be replaced with:
    • Aged Gouda
    • Edam
    • Parmesan
    • Grana Padano
      The flavor will differ slightly, but all give the signature salty-savory richness.

Butter + Margarine?

Indonesian kastengel traditionally mixes butter + margarine for:
  • Better aroma
  • Firmer structure
  • A slightly crisp, less crumbly texture
If you prefer, you may use all butter, but cookies will be softer and spread more.

Why Cornstarch (Maizena)?

It lightens the dough and gives that signature tender-crumb texture.
Do not skip it.

Shaping Tip

Kastengel is not meant to rise.
Keep shapes short and thick (not long), so they hold their form.

Storage

Store in an airtight jar for up to 10–14 days.
For long-term storage, freeze baked cookies for up to 2 months.