I prefer cheese to chocolate. There, I said it. I have yet to find a type of cheese I dislike, although I’m certain I do not have the stomach for casu marzu or such similar maggot infested cheese.
When I went to Calcutta (Kolkata) in December, I went to my favourite bakery, which used to have the best cheese cookies. I grabbed the last couple of packs, wrestling the rest of the populace who were out Christmas shopping, delighted to have scored! I was sorely disappointed (or maybe I had just imagined that these were better than what they really were!) when I dug in; they were not what they used to be.
Anyway, when I came back to Delhi all I wanted was to try these out for myself, somehow convinced that I could do a better job. I’m not sure I can convert cheese haters with these cookies, but I’m pretty certain cheese lovers like me will totally enjoy these as much as I did!
You will need:
- Parmesan cheese (grated): 1 cup
- Flour: 2 cups
- Baking Powder: 2 teaspoons
- Milk: ¾ cup
- Butter (softened): ½ cup
- Egg: 1
- Dried or fresh rosemary (chopped): 2 tablespoons
- Chili flakes: 1 teaspoon (or lesser, adjust to taste)
- Salt: ¾ teaspoon
Preheat the oven to 200 degree Celsius.
In a bowl whisk the butter, milk and egg until well combined.
Sift the flour, baking powder and the salt together, and mix (a little at a time) with the wet ingredients to form a smooth batter.
Add the cheese, rosemary and chilli flakes and stir in.
Line two baking trays with parchment paper and using a tablespoon, drop spoonfuls of the batter onto the parchment lined trays, and leave at least 2 inches of space between each cookie.
Bake for 15-20 minutes or until slightly browned.
Eat them straight out of the oven!!!