Soften the butter at room temperature until you can press it with your fingers, beat the butter with a whisk, adding the whole egg mixture little by little as you go (so that the butter can slowly absorb the egg mixture). Finally leave a little egg wash to brush on the top of the cookies before baking.

Add the powdered sugar and whip, then slowly add the condensed milk and whip. If you don't have condensed milk, you can add more powdered sugar in moderation. It is not recommended to add too much because this biscuit is already savory and too sweet will overpower the cheese flavor.

Sift together the low-flour and salt, and mix slightly with a rubber spatula. Then add the diced cheese and mix well.

Place the dough mixture on plastic wrap and shape into a long square, refrigerate for about 20 minutes (it may take longer to harden if you refrigerate, but not too long or it will be too hard to cut), cut into slices about 0.3mm thick (or thinner if you prefer crisper slices), and place on baking sheets with a little bit of space left over.

Brush the tops of the cookies with the remaining egg wash in a thin layer. You can actually skip this step if you don't mind?

Place the biscuits in the preheated oven at 175 degrees for 20 minutes. Adjust the time and temperature according to your oven. After baking, let it cool down before eating it.