Heidesand (Brown Butter Shortbread Cookies) – My Mama's Recipe
Old family recipe „the simple and delicious Christmas classic“!
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- Prep time
- 20 min
- Cook/bake time
- 25 min
- Resting time
- 1 hr
- Total
- 1 hr 45 min
Equipment
Ingredients
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Instructions
-
1
Brown the butter lightly in a pot (let it bubble until light brown), then let it cool.
-
2
Add the sugar, vanilla sugar and salt and stir until frothy (white foam).
-
3
Then add the flour and work it into a dough.
-
4
Shape the dough into a ball and divide it into 4 pieces. Then roll each piece into a log, about as long as the short side of the baking paper, wrap them in parchment paper/baking paper and let them rest for about 1 hour.
PREHEAT THE OVEN (about 175°C CONVENTIONAL (TOP/BOTTOM HEAT))
-
5
Then cut slices about 1/2 cm thick from the logs.
-
6
Place them on a baking tray lined with baking paper and bake for about 25-30 min.
-
7
After baking, don't take them off the tray right away! Definitely let them cool for a few hours, as the Heidesand is very delicate at first.
-
8
They keep wonderfully in tin boxes. Enjoy!
Notes & tips
Many thanks to my dear Mama in Schliersee!
For as long as I can remember, there has always been Heidesand at Christmastime. This recipe is my personal highlight, which is why I'd love to share it with you!
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Heidesand (Brown Butter Shortbread Cookies) – My Mama's Recipe
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Step 1 / 8
Brown the butter lightly in a pot (let it bubble until light brown), then let it cool.
Add the sugar, vanilla sugar and salt and stir until frothy (white foam).
Then add the flour and work it into a dough.
Shape the dough into a ball and divide it into 4 pieces. Then roll each piece into a log, about as long as the short side of the baking paper, wrap them in parchment paper/baking paper and let them rest for about 1 hour.
PREHEAT THE OVEN (about 175°C CONVENTIONAL (TOP/BOTTOM HEAT))
Then cut slices about 1/2 cm thick from the logs.
PREHEAT THE OVEN (about 175°C CONVENTIONAL (TOP/BOTTOM HEAT))
Place them on a baking tray lined with baking paper and bake for about 25-30 min.
PREHEAT THE OVEN (about 175°C CONVENTIONAL (TOP/BOTTOM HEAT))
After baking, don't take them off the tray right away! Definitely let them cool for a few hours, as the Heidesand is very delicate at first.
PREHEAT THE OVEN (about 175°C CONVENTIONAL (TOP/BOTTOM HEAT))
They keep wonderfully in tin boxes. Enjoy!
Ingredients
Amounts converted
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