Kaasstengel
Try this Kaasstengel recipe for rich, cheesy Indonesian cheese sticks that are crisp on the outside and soft inside. Made with real butter and a blend of Edam and Cheddar, it’s perfect for Eid celebration, Chinese New Year, holidays, teatime, or everyday snacking!
A Cozy Eid (or Christmas!) Tradition: Kaasstengel and Cookie Time
In Indonesia, baking cookies isn’t just a holiday activity, it’s a heartfelt tradition. During festive seasons like Lebaran (Eid al-Fitr) and Christmas (Natal), our cookie jars are always stocked with classics like nastar (pineapple jam cookies), putri salju (snowy butter cookies), and of course, the ever-popular kaastengel. These cheesy, savory cookies are such a favorite that no celebration feels complete without them.
The days leading up to Eid are often spent in the kitchen, surrounded by family, rolling dough, grating cheese, and sneaking warm bites straight from the tray. It’s a joyful kind of chaos, everyone pitching in to bake treats that bring smiles all around.
And it’s not just about sweets. Indonesian Eid feasts also include rich, savory dishes like opor ayam (coconut chicken), sambal ati (spicy liver and potatoes), and ketupat (rice cakes in woven palm leaves). Everything is shared—between families, friends, and neighbors—and that’s what makes it so special.
Even if it’s not a holiday, go ahead and make a batch of kaasstengels anytime. They’re perfect for cozy weekends, tea time, or whenever you’re craving something cheesy and nostalgic. And stay tuned—I’ll be sharing more savory Eid recipes soon too!
The Story Behind Kaasstengel
Kaastengel—also called kue keju in Indonesia—is a delicious blend of Dutch roots and Indonesian love for cheesy snacks. The name itself comes from the Dutch words “kaas” meaning cheese, and “stengels” meaning sticks. This savory treat was first introduced during the colonial era, but over time, Indonesians gave it their signature twist.
Unlike the original Dutch kaasstengels, which are longer and more like puff pastry sticks, the Indonesian kastengel is smaller, denser, buttery, and super cheesy—often topped with aged cheese like Edam or local cheddar. The texture? Buttery and crumbly, with that satisfying melt-in-your-mouth finish.
What truly sets Kastengel apart is its savory flavor. While most festive cookies lean toward sweet (think nastar or putri salju), kastengel stands out with its salty, cheesy charm. That’s why you’ll always see a jar of kastengels on the table during Eid (Lebaran), Christmas, or even Chinese New Year in Indonesia.
Locally, we call cookies like kastengel “kue kering” (dry cookies), and baking them at home has become a cherished tradition across generations. kaasstengels are little bites of history—and joy—you’ll want to keep around all year long.
Ingredients of Kaasstengel
- Edam Cheese grated; It’s a semi-hard cheese from the Netherlands. Usually, an aged cheese is best for kastengel as they have low moisture and a distinct flavor. This aged cheese brings a sharp, nutty flavor to the dough, essential for that signature kaasstengel taste. Edam also melts well and adds richness. If you can’t find Edam, you can use Gouda or Parmesan, or combinations of Gouda and Parmesan, or Edam and Parmesan are nice too.
- Cheddar Cheese, grated; Cheddar provides a bold, salty punch and pairs well with Edam. It adds a soft, melty texture and enhances the overall cheesiness.
- Butter: Butter is the fat base of the dough, making the cookies tender, crumbly, and flavorful. It also helps bind the flour and cheese together.
- Egg: Eggs provide structure, moisture, and richness. They help the dough hold its shape and contribute to a slightly cakey bite.
- All-purpose Flour gives the cookie body and shape. It creates that perfect balance between firm and crumbly.
- Cornstarch softens the texture, making the cookies more tender and less dense. It adds that melt-in-your-mouth effect.
- Milk Powder: Adds richness and a subtle creamy flavor. It also improves browning and helps create a golden crust during baking.
- Egg Yolk; used to glaze the tops of the cookies, giving them a beautiful glossy finish and helping the garnish cheese stick.
- Grated Cheddar Cheese for garnish; Sprinkled on top before baking, this cheese adds a crisp, golden cheesy topping and a burst of extra flavor.
How to Make Kaasstengel
Preheat your oven to 120℃ (250℉) to get it ready while you work on the dough.
In a large bowl, beat the butter and eggs together using a hand mixer on low speed until well combined. Add in the grated Edam and Cheddar cheese, then mix again until the mixture is smooth and evenly blended.
Next, add the dry ingredients — flour, cornstarch, and milk powder. Beat again just until everything is fully incorporated and a soft dough forms. Don’t overmix.
Prepare your workspace by covering your surface and rolling pin with plastic wrap. This keeps the dough from sticking and makes cleanup easier. Roll the dough out until it’s about 1 cm thick.
Cut the dough using a kaasstengel cutter or a knife into small rectangular sticks, approximately 1.5 x 4 cm in size.
Place the dough pieces onto a lined baking tray. Brush the tops with egg yolk for that signature golden finish, then sprinkle with grated Cheddar cheese for extra flavor and texture.
Bake in the preheated oven for 40 minutes. About halfway through, rotate the tray to ensure the cookies bake evenly and get that perfect golden color.
Let the cookies cool completely before storing them in an airtight jar. This helps them stay crisp and fresh for longer. Once baked, remove the tray from the oven and let the kastengel cool completely on the baking tray before transferring them to an airtight container for storage. They will become crispier as they cool.
Recipe Notes;
- Use good quality cheese: Aged cheeses like Edam, Gouda, or a sharp cheddar are often recommended for their flavor and lower moisture content.
- Don’t overmix the dough: Overmixing can result in tough cookies. Mix just until the ingredients are combined.
- Even size: Try to cut the kaasstengel into uniform sizes for even baking.
- Don’t overbake: Bake until just golden; they will continue to harden as they cool.
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Kaasstengels
Ingredients
- 100 g Edam Cheese grated
- 120 g Cheddar Cheese grated
- 250 g Butter
- 2 Egg
- 2 ¼ cup All-purpose Flour
- ⅓ cup Cornstarch
- ⅓ cup Milk Powder
- 2 Egg Yolk
- 100 g Grated Cheddar Cheese garnish
Instructions
- Preheat oven to 120℃ or 250℉.
- Beat butter with eggs using a hand mixer over low speed until mixed then add grated edam and cheddar cheese, stir until well blended.
- Add flour, cornstarch, and milk powder, beat again until well combined.
- Cover your working surface and rolling pin with plastic wrap. Flatten the dough using a rolling pin until it is 1 cm thick. Cut the dough using a kaasstengel cutter or cut the dough into sticks (1.5×4 cm).
- Put in a baking tray then brush the top with some of the egg yolk and top it with grated cheddar cheese. Bake for 40 minutes, turn the baking tray midways so the cookies will baked evenly.
- Let it cool completely before you store it in an airtight jar.
