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.
3 people made this
Makes: 60 biscuits
210g caster sugar
1 tablespoon milk
4 teaspoons vanilla sugar
340g plain flour
granulated sugar for rolling
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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.