HOW TO MAKE REALLY GOOD KASTENGEL

1. Make the dough
Combine flour, salt, and milk powder in a bowl and stir to mix. Place the butter and egg yolk in a stand mixer bowl with a flat beater attached. Whip the butter and egg until just combined. Do not overbeat the butter or the kastengel crumbles easily after being baked
Stir in Edam cheese and the flour mixtureUse hand to combine into a dough. Don’t overwork the dough. Chill the dough in the refrigerator for 30 minutes
2. Shape the dough
Preheat oven to 300 F. Line baking sheet with parchment paper. Place a parchment paper or silicon mat on a working surface. Roll the dough out into a rectangle about 1/4-inch thickness
Use a knife or pizza cutter to cut the dough about 1/2-inch in width and then cut into individual about 2-3 inches longYou will probably get about 40-45 pieces. You can  re-roll the dough scrapes and cut into shapes again3. Baking
Arrange them on the baking sheet, about 1/4-inch apart. They don’t expand much. Put them in the freezer for 15 minutes before baking
Brush with egg wash and sprinkle with more cheeseBake for 35 minutes or until golden brown. This really depends on your oven too, you may need a bit longer time or shorterLet the kastengel cool off on the baking sheet for 1 minute and then remove to cooling rack to let them cool down completely before storing