Dutch Cheese Biscuits

Updated: Sep 10, 2019

If you’re looking for the perfect accompaniment to your aperitif, look no further. These Cheese Biscuits are essential to a glass of bubbly in the gather & be households. This family recipe stems from the Dutch ‘kaaskoekjes’, and there are many varieties of these savory treats on offer in The Netherlands during cocktail hour.



The key to a delightfully, crumbly texture is not to overwork the dough, so a gentle hand is required. These can be left bare or sprinkled with a different toppings before baking. We’ve used chili flakes, Marcona almonds and caraway seeds, but poppy seeds or some flaky Maldon salt would be gorgeous too! Also, a dollop of fig jam is an amazing topping.


Ingredients: (makes about 4 baking sheets full)

  • 4 egg yolks

  • 1-1/3 cup (300 g) cold butter, cut into small pieces

  • 2 tablespoons cold water

  • 2 teaspoons kosher salt

  • 2-1/2 cups (300 g) grated hard cheese, we recommend Old Amsterdam

  • 3 cups (400 g) flour

  • an extra egg, lightly beaten for the egg wash

  • toppings: Marcona almonds, caraway seeds, poppy seeds, chili flakes etc.

In a large bowl, combine the egg yolks, butter, water and salt. Add the flour and cheese, and rub the mixture with your fingers until it reaches the consistency of wet sand. You can also use a food processor for this but make sure you pulse it. You don’t want it to form a ball in the machine. Whether you’re using your hands or a food processor, dump out the ‘crumbs’ onto a work surface and press the dough together with your hands. You can work the dough carefully with your hands until it starts to come together into a ball, but it’s important to keep the flecks of butter which will create the crumbly texture. Chill the dough for at least 2 hours.


Prepare a baking sheet with parchment paper and preheat the oven to 350F (180C). Sprinkle flour on your work surface and roll out the dough to between 1/8-1/4 inch (5mm) thick. This is where you can get creative! You can cut strips, squares, diamonds, or use a cookie cutter to make different shapes. Brush the tops with the egg wash and sprinkle on the toppings of your choice. Bake for 20-25 minutes until they start to brown, and transfer to a wire rack to cool. These keep well for a week in an air-tight container in a cool place.



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