Cheese Dragon Cookies

Soften the Emborg Unsalted Butter at room temperature.

Mash the butter and then add the icing sugar and combine until the icing sugar is no longer visible.

Add the vanilla and egg yolks and stir again to combine until creamy.

Sift in the cornflour, milk powder and salt. Combine until you get a firm and uniform dough. The dough needs to be soft enough so you can pipe it through the nozzle, so you may need to add a little more egg yolks to soften.

Line a large baking sheet with parchment paper. Make sure you use a durable piping bag and fill it with the dough. The cookie dough should be pipeable with a slight resistance. It shouldn't be too fluid (otherwise it will lose its shape during baking). Use a star tip with deep edges.

Pipe an "S" letter. You can make it a little longer so that it almost looks like an “8”. Leave one side of the piped dough uncovered to leave space to place the red food colouring dots as the eyes. Cover the rest of the piped dough with the Emborg Shredded Red Cheddar.

After you are done piping, chill the whole tray inside the freezer for at least 30 minutes.

Preheat the oven to 150 °C. Put the tray in the middle of the oven and bake for about 12 minutes until the dough is lightly browned.

Remove from the oven and let the cookies cool on the tray for 10 minutes before you transfer them to a cooling rack to let them cool down completely.

Dip the blunt tip of a toothpick in to the red food colouring to dot the eyes on the cookies.

Store the cookies in an airtight container or serve them once they have cooled to room temperature.