Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • ½ cup (1 stick) Unsalted Butter, very cold, diced small
  • ½ cup Sharp Cheddar Cheese, finely grated
  • ¼ cup Parmesan Cheese, finely grated (Preferably Parmigiano Reggiano)
  • ¼ cup, packed Fresh Basil, finely chopped
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper, freshly ground
  • 1 Large Egg Yolk
  • 1–2 tbsp Ice Water (use sparingly, only if needed)
  • 1 Large Egg White or Whole Egg (for egg wash)
  • Coarse Sea Salt or Flaky Salt (as needed)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, salt, and pepper in a large mixing bowl.
  2. Add Cheeses and Herbs: Stir in the grated Cheddar, Parmesan, and fresh basil until well distributed.
  3. Incorporate the Butter: Add the cold, diced butter to the dry mixture. Using your fingertips or a pastry cutter, quickly cut the butter into the flour until the mixture resembles coarse breadcrumbs, with some pea-sized pieces of butter remaining. Crucially, do not let the butter melt.
  4. Bind the Dough: Add the egg yolk and mix until just combined. Add ice water, 1 tablespoon at a time, mixing minimally until the dough just comes together into a shaggy mass. The dough should be moist enough to hold its shape but not sticky.
  5. Shape and Chill: Press the dough lightly into a flat disc. Wrap tightly in cling film and refrigerate for a minimum of 30 minutes. Chilling is vital for easy rolling and texture.
  6. Preheat Oven: Preheat your oven to 375°F (190°C). Position oven rack in the center. Line two baking sheets with parchment paper.
  7. Roll and Cut: Lightly flour a work surface. Roll the chilled dough to an even thickness of about ¼ inch (6 mm). Use the star-shaped cutter to cut out the shapes. Gather and lightly re-roll the scraps until all dough is used.
  8. Apply Egg Wash and Season: Place the stars on the baking sheets. Whisk the egg white (or whole egg) with 1 teaspoon of water to create a thin egg wash. Brush lightly over the surface of each star. Sprinkle generously with coarse sea salt.
  9. Bake and Cool: Bake for 12–15 minutes per batch, rotating the pan halfway through, until the stars are light golden brown around the edges and set through. Transfer immediately to a wire rack to cool completely.