HEIDESAND

December 16, 2014

16th December!

Germans and their funky names for their food [not that we Austrians are any better]… Heidesand [heath sand] is fortunately not called like that because it tastes like sand – but because it has the color of the sand you find in the heath of Niedersachsen. This recipe needs very little baking equipment – not even cookie cutters. But it takes quite some cool-down and firm-up time [give it at least 4 hours in total]. Important here is to brown your butter – this gives it the characteristic taste. If stored in an air tight container – the cookies will keep for a good 3 weeks.

HEIDESAND [heath sand]

  • 250g butter
  • 200g sugar
  • pinch salt
  • 3 tablespoons milk
  • 400g flour
  • 2 packages vanilla sugar
  • small pinch baking powder

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_ melt butter in a pot

_ let brown slightly [if you think it’s too dark – give it a carful try – if it doesn’t taste bitter you can use it]

_ put into a ceramic bowl and let it get solid again in the fridge [takes 45-60 minutes]

_ beat butter with sugar until creamy

_ add sugar, vanilla sugar, salt and milk [whisk until well combined]

_ mix baking powder with flour

_ add small portions to the butter mixture

_ once it gets too dry to whisk transfer to your working surface

_ knead in flour until it forms a smooth dough [will want to fall apart! – if it really doesn’t want to stick together add another tablespoon milk]

_ form 2 to 3 cm thick rolls

_ wrap them tightly in cling film

_ place into the fridge to firm up [at least 1 hour – over night is fine too]

_ preheat oven to 180°C

_ unwrap hardened rolls

_ roll in sugar

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_ cut into slices [5mm thick]

_ place onto a baking sheet

_ bake for 15 minutes

_ take out of the oven and let cool [try not to touch them too much before they are completely cold – they break easily]

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