Cookie month #9: Cheese cookies

This is definitely not your traditional cookie, but savory cookies are popular in Asia. More akin in taste to crackers, this one is for those who have had enough of the sweet stuff and prefer something to slather a chutney or chilli jam over. Serve this alongside a cheese platter and watch them disappear.

Makes 50 cookies


  • 1 tbsp castor sugar
  • 225 gm self-raising flour
  • ¼ tsp pepper
  • ¼ tsp chilli powder
  • 225 gm butter, chilled
  • 225 gm cheese (fully matured), grated (a hard cheddar is best)
  • 115 gm desiccated coconut for rolling cookies


  1. Sift all dry ingredients into a mixing bowl, add butter and rub with fingertips to resemble breadcrumbs.

  3. Add cheese to flour mixture and knead lightly to form dough. Chill in refrigerator for 30 mins.

  5. Divide dough into 4 parts. Roll each part into thin logs and cut into equal pieces the size of a candlenut.

  7. Spread the desiccated coconut onto a tray; roll cheese balls in the coconut and space balls well apart on biscuit trays. Use a fork to flatten ball slightly and to form a pattern.

  9. Bake at 135°C for 25-30 mins till pale brown.

  11. Cool on wire rack before storing in airtight container.
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