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Recipe for heather sand cookies
I love baking Heidesand, especially at Christmas time. This classic North German pastry is wonderfully crumbly and literally melts in your mouth. I've made this recipe countless times and every time the result has been fantastic. It takes a little patience, but it's definitely worth it.
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Ingredients
number of servings
40
- 200 g softened butter
- 200 g sugar
- 1 yolk
- 300 g flour
- 1 Pinch salt
- 2 Teaspoon Bourbon vanilla sugar
- 50 g Chopped almonds
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Directions
40 min.
1. Step
To bake the heather sand cookies, first put the softened butter, sugar and vanilla sugar in a bowl and beat until creamy. I like to use my hand mixer for this, but a whisk works just as well. Add the egg yolks and mix in well.
2. Step
Then add the flour and a pinch of salt. Knead everything well until you have a smooth dough. I find that it's best to use your hands for this. It may feel a little sticky, but don't worry, this is normal.
3. Step
Knead the chopped almonds into the dough. Wrap the dough in cling film and place in the fridge for at least two hours. Preheat the oven to 180°C (top/bottom heat).
4. Step
Cut the chilled dough into slices about 1 cm thick and place on a baking tray lined with baking paper. Bake in the preheated oven for 15-20 minutes until golden brown. Leave the heather sand cookies to cool slightly on the baking tray, they are still a little soft when fresh from the oven but will firm up as they cool.
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