Butter will soften to the point where your fingers can press it at room temperature. Beat the butter with an egg beater and add the whole egg liquid bit by bit (so that the butter can slowly absorb the egg liquid). Finally, leave some egg liquid and brush it on the biscuit surface before baking.

Add powdered sugar and stir, then slowly add condensed milk and stir. If there is no condensed milk, you can add more powdered sugar. It is not recommended to add too much, because this cake is salty and fragrant, too sweet will drown out the flavor of cheese.

Sift in the low flour and salt and stir it slightly with a rubber spatula. Then add the cheese and mix thoroughly.

Put the mixed dough on the plastic wrap and press it into square strips. Put it in the refrigerator for about 20 minutes (it may take a long time to harden if it is frozen, and it will be faster if it is refrigerated, but not too long, otherwise it will be too hard to cut). Cut into pieces with a thickness of about 0.3 mm (thinner if you like potato chips). Put it on the baking tray, leaving a little space.

Brush a thin layer on the biscuit surface with the remaining egg liquid. This step can be omitted if it is too troublesome?

Bake in a preheated oven 175℃ for 20 minutes. Adjust the time and temperature according to your oven. It will become brittle after baking and cooling.