Salted Cookies

Prepare salted butter and grated cheese for later use.

Prepare 380 grams of low-gluten flour.

Set aside the granulated sugar.

It is best if the salted butter is softened at room temperature to this consistency, so that it can be easily spread with a spatula.

Add fine sugar to the salted butter.

Mix the butter and sugar evenly.

Sift all the low-gluten flour into the butter bowl.

Gently cut and mix into a flaky texture with a spatula.

Add the crumbled cheese to the flour mixture.

Use water to knead the crumbled cheese and flour scraps into a dough.

Wrap the dough with plastic wrap and refrigerate for 20 minutes.

Take out the dough after a few minutes.

Divide into 2 parts.

Roll it into a long strip on the paper.

Roll up the dough with paper, and use a ruler to help shape the dough into a long rectangular square.

After shaping the two portions of dough, place them in the refrigerator to chill for one hour.

Take out the dough that has been refrigerated.

Cut into slices about 1 centimeter thick.

Place it in the baking pan and put it into the preheated oven.

After baking for 11 minutes, take it out, change the orientation of the baking tray, and then put it back into the oven to continue baking.

Continue baking for 12 minutes, and the savory cookies filled with the aroma of cheese are ready.