Heidesand (German shortbread biscuits)
1 hour 10 min
For these classic German shortbread biscuits the butter is browned and cooled before adding it to the mix. Paying attention the baking time is crucial; if over-baked, the biscuits will be too hard.
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3 people made this
Ingredients
Makes: 60 biscuits
- 240g butter
- 210g caster sugar
- 1 tablespoon milk
- 4 teaspoons vanilla sugar
- 340g plain flour
- granulated sugar for rolling
Method
Prep:30min ›
Cook:20min ›
Extra time:20min ›
Ready in:1hr10min
- Melt the butter in a small saucepan and let it turn a medium brown while stirring. Make sure it does not burn. Pour into a mixing bowl and let cool.
- To the butter, add sugar, milk, vanilla sugar and flour and mix well. Use the kneading attachment of an electric stand mixer, or use your hands.
- Shape several logs of 3cm in diameter. Pour granulated sugar on a plate and roll each log in sugar until evenly coated. Wrap logs separately in cling film and place in the freezer.
- Preheat oven to 180 C / Gas 4.
- Cut the logs into 5mm slices and place on a baking tin with ample distance between them. Bake in the preheated oven until light yellow, about 15 minutes. Let cool for a few minutes on the baking tin, then carefully transfer to a wire rack to cool completely.
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