How to Make Kastangle

 How to Make Kastangle

Kastangle

Here’s a picture of freshly baked kastangel cookies! Let me know if you’d like any adjustments or need more inspiration for presentation. 😊

Kastangel, or "kaasstengels," is a popular savory snack originating from Indonesia, often made during festive occasions like Eid or Christmas. It's a cheesy, bite-sized treat with a crumbly texture. Here's how to make kastangel:

Ingredients

For the dough:

• 200g all-purpose flour (sifted)
• 50g cornstarch
• 100g cold unsalted butter (cut into small cubes)
• 50g margarine
• 2 egg yolks
• 150g grated cheddar cheese (or Edam/Gouda for a richer taste)

For topping:

• 1 egg yolk (for brushing)
• 50g grated cheese (cheddar or parmesan, for sprinkling)

Instructions

1. Prepare the Dough

• In a mixing bowl, combine flour and cornstarch.
• Add cold butter and margarine, then mix using your hands or a pastry cutter until it forms a sandy texture.
• Add the egg yolks and grated cheese. Mix gently until the dough just comes together. Do not over-knead.

2. Shape the Dough

• Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This helps the butter solidify, making it easier to handle.
• Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
• Roll out the dough on a lightly floured surface to about 0.5 cm (1/4 inch) thickness.
• Cut into small rectangular shapes (around 2x4 cm). You can also use a cookie cutter if preferred. Place on the prepared tray.

3. Brush and Add Topping

• Brush the top of each kastangel with egg yolk for a shiny glaze.
• Sprinkle grated cheese generously on top.

4. Bake

• Bake in the preheated oven for 20-25 minutes or until golden and crispy.
• Let the kastangel cool completely on a wire rack before serving or storing.

Tips for Success

• Use high-quality cheese for the best flavor.
• Don’t skip refrigerating the dough; it prevents spreading during baking.
• Store in an airtight container to maintain crispiness.

Also read: https://nabila-recipes.blogspot.com/2025/01/how-to-make-french-toast.html

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