HEIDESAND - German heath sand cookies
250 g butter
200 g sugar
pinch salt
3 tablespoons milk
400 g flour
2 packages vanilla sugar
small pinch baking powder
_ 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
_ 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]
HEIDESAND
250 g Butter
200 g Zucker
Prise Salz
3 Esslöffel Milch
400 g Mehl
2 Packungen Vanillezucker
kleine Prise Backpulver
