Garlic Cheese Cookie Tanpa Telur Dengan Bawang Putih Cincang

Hi Everyone... Yesterday, I briefly closed this video, but many people sent me DMs on Instagram asking where it disappeared to. 😁 I finally opened it again because so many people were looking for it. The reason I closed it was because there were comments saying that failing to make this was just a waste of cheese, probably because the white part was raw, so the cookies were soggy. As far as I know, cookies are moist because they're not cooked yet, and if they're not cooked yet, they can be rebaked. But to avoid an incident like the one in the comment, it might be better to fry the raw garlic first, or slice it thinly and fry it until crispy, then crush it a bit and add it to the batter (inspired by the komplsin and garlic cookies I've posted). Frying the garlic first might enhance the flavor. Cheese Garlic Butter Cookies 100g butter 100g margarine 30g parmesan cheese (can be substituted with 1/4 tsp salt) 50g Edam or cheddar cheese 300-350g low-protein flour 1 tsp garlic powder 1 tbsp parsley 1/4 tsp bouillon powder 50g minced garlic (fried is tastier) Glaze 2 Egg Yolks 1/4 tsp parsley A sprinkling of cheddar cheese to taste Mix all ingredients together and mix by hand until combined Flatten Roll out to 0.7 cm and cut using cookie cutter No. 121 Brush with butter Top with cheddar cheese Bake at 150°C for 25-30 minutes until the cheese topping is golden brown Link for Lebaran paper jars: https://tokopedia.link/GtWikSBCUnb Follow me on Instagram: ayo masak ayo makan Cheese Garlic Butter Cookies 100g butter 100g margarine 30g parmesan cheese 50g edam or cheddar cheese 300-350g low-protein flour 1 tsp garlic powder 1 tbsp parsley 1/4 tsp stock powder 50g chopped garlic (fried garlic tastes better) Egg wash 2 times 2 egg yolks 1/4 tsp parsley Sprinkling of cheddar cheese to taste Mix all ingredients together and stir by hand until well blended Thin 0.7cm then print with cookie cutter reference no. 121 Grease with oil Topped with cheddar cheese Bake at 150C for 25-30 minutes until the cheese topping is golden brown