Crispy Sagu Cheese Cookies (Kue Kering Sagu Keju) — Melt-in-Your-Mouth with Buttery Aroma
🧂 Ingredients
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- 250 grams sago/tapioca flour
- 50 grams low-protein all-purpose flour
- 200 grams butter
- 70 grams powdered sugar
- 100 grams shredded cheddar cheese
- 2 egg yolks
- 2 tbsp full-cream powdered milk
- 1/4 tsp salt
- 50 grams shredded cheddar cheese, for topping
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👩🍳 Instructions
- 1 Toast the sago flour in a dry pan (no oil) over low heat for 10-15 minutes, stirring constantly, until the texture becomes lighter and slightly changes color. Remove from heat and let it cool completely.
- 2 Beat the butter and powdered sugar with a mixer on low speed for 1-2 minutes until well combined and smooth; don't overbeat or let it become too fluffy.
- 3 Add the egg yolks and beat briefly until combined. Add the shredded cheddar cheese and salt, then mix well with a spatula.
- 4 Gradually add the cooled sago flour, all-purpose flour, and powdered milk. Mix with a spatula or your hands until the dough can be shaped and is no longer sticky.
- 5 Preheat the oven to 300°F (150°C) for 10 minutes. Prepare a flat baking sheet and lightly grease it with butter or line it with parchment paper.
- 6 Take a small portion of dough, roll it into a ball or shape as desired, and place it on the baking sheet with some space in between, as the cookies will spread slightly.
- 7 Sprinkle a little shredded cheddar cheese on top for a more appealing look and extra savory flavor.
- 8 Bake for 20-25 minutes using bottom heat only, or at 285-300°F (140-150°C), until the bottom of the cookies turns golden brown while the top stays pale — a signature trait of sago cookies.
- 9 Remove from the oven and let the cookies cool completely on the baking sheet before moving them, as they are still very fragile while hot.
- 10 Store in an airtight container once fully cooled to keep them crisp for a longer time.
💡 Tips
• Make sure the sago flour has completely cooled before mixing it with the butter — if it's still warm, the dough will melt and the cookies will turn out hard.
• Don't beat the butter for too long until it becomes fluffy; just mix until combined so the cookies won't crack easily while baking.
• Use bottom heat only when baking so the top of the cookies stays pale white, which is characteristic of sago cookies, instead of turning golden brown like other cookies.
• The cookies are very fragile while hot, so don't move them from the baking sheet until they've completely cooled down to avoid breaking them.
📊 Nutrition Facts / serving
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