German Shortbread Recipe Heidesand

Picture this: it’s a cozy afternoon, the aroma of browned butter wafting through your kitchen as you whip up a batch of delightful Heidesand cookies. With each step, from browning the butter to savoring the first bite, you’ll discover why these treats are the ultimate way to turn simple ingredients into a slice of pure comfort.

The recipe I use for Heidesand combines the oaky, nutty flavor of browned butter with the sweet taste of sugar and the warm aroma of vanilla. With a delicate crumb of all-purpose flour, and a hint of salt to balance, these German shortbread cookies melt in your mouth.

I like to add ground almonds for a little nutty twist.

German Shortbread Recipe Heidesand Ingredients

• Unsalted Butter, browned: Adds rich, nutty flavor and moisture.
• Granulated Sugar: Sweetens the dough while enhancing the browning.
• Vanilla Extract: Provides aromatic flavor and warmth.
• All-purpose Flour: The structure of the cookie; provides carbs.
• Ground Almonds (optional): Adds nutty flavor and a bit of protein.
• Coarse Sugar (optional): Adds crunch and a sugary sparkle.

German Shortbread Recipe Heidesand Ingredient Quantities

• 250g unsalted butter, browned
• 130g granulated sugar
• 1 tsp vanilla extract
• 350g all-purpose flour
• Pinch of salt
• Optional: 50g ground almonds
• Optional: 1-2 tbsp coarse sugar for sprinkling

How to Make this German Shortbread Recipe Heidesand

1. Start by browning the butter: In a saucepan, melt the 250g of unsalted butter over medium heat, stirring now and then. Let it bubble and foam until it achieves a golden brown color and emits a nutty fragrance. Remove from the heat and let it cool a bit.

2. When cool, the butter goes into a mixing bowl with 130g of granulated sugar. The two are creamed together until smooth and light.

3. Combine 1 teaspoon of vanilla extract with the butter-sugar mixture. Mix thoroughly until the vanilla is evenly distributed and the mixture is creamy.

4. Sift 350g of all-purpose flour and a pinch of salt together in a different bowl. If you are including them, put 50g of ground almonds into the mix at this point.

5. Slowly combine the flour mixture with the butter mixture, mixing gently until a dough starts to come together. Be careful not to mix too vigorously. Not mixing enough will leave you with a crumbly dough, while mixing too much will give you a tough dough.

6. Separate the dough into two parts. Shape each part into a log about 5 cm in diameter. Wrap each log in plastic wrap and place it in the refrigerator for at least 1 hour to make it firm enough to slice.

7. Turn your oven to 160°C (320°F) to warm up; while it is getting hot, take a baking sheet and fit it with parchment paper.

8. Take the logs of dough out of the refrigerator and unwrap them. If you wish, roll the logs in coarse sugar for additional sweetness and texture.

9. Cut the logs into rounds that are 1 cm thick and put them on the baking sheet you prepared, leaving a little space between each one.

10. Preheat the oven to 350 degrees.

1. Bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden.

2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

3. Enjoy your Heidesand cookies with a cup of tea or coffee!

German Shortbread Recipe Heidesand Equipment Needed

1. Saucepan
2. Wooden spoon or spatula
3. Mixing bowl
4. Electric mixer or whisk
5. Sifter or fine mesh sieve
6. Measuring spoons
7. Measuring cups or kitchen scale
8. Additional mixing bowl
9. Plastic wrap
10. Baking sheet
11. Parchment paper
12. Sharp knife
13. Wire rack

FAQ

• What is Heidesand?Heidesand are traditional German cookies made with nothing but good butter, sugar, and flour, turned into a dough which, after some chilling and slicing, is baked into log-shaped cookies. They are very close to shortbread, with the main difference being that cookies are not defined by sandy texture or the melting quality that typify good shortbread. Log-shaped or not, cookies can be passionately devoured.
• Why do we brown the butter?Adding a nutty, rich depth of flavor, the browned butter makes the shortbread ultra-aromatic, almost buttery in flavor.
• Can I make Heidesand without ground almonds?Indeed, ground almonds are not a must. They contribute to the texture and a hint of nuttiness, but they’ll still be yummy shortbread cookies sans the almonds.
• How do I achieve the best texture?Make sure the dough is adequately chilled before baking to avoid spreading, and work with the dough as little as possible to keep it tender.
• Can I freeze the dough?Indeed, the dough can be preserved for later use by freezing it. It should be enclosed securely in plastic wrap, and then the wrapped dough may be deposited within the freezer for up to 2 months. Remember to defrost the dough completely before undertaking any slicing, shaping, or other such prep work that leads one to the final baking.
• Is there a substitute for coarse sugar?You can use standard granulated sugar for sprinkling if you don’t have coarse sugar, but it won’t be as crunchy.

German Shortbread Recipe Heidesand Substitutions and Variations

Margarine: Use 250g margarine instead of butter for a dairy-free result.
Coconut sugar: Use 130g granulated sugar or 130g light brown sugar.
Universal holds no sway in these kitchen conundrums. The flour you choose to work with, whether a reconstituted whole-wheat blend or a buckwheat flour, will determine the interior crumb of your bake. So be mindful.
Vanilla extract: Substitute with 1 tsp almond extract for another flavor.
Hazelnut meal (optional): Use 50g ground almonds for the same nutty flavor.

Pro Tips

1. Brown Butter Safely When browning the butter, ensure it doesn’t burn by stirring constantly and keeping a close eye on it. Browning releases a deep nutty aroma and flavor, but it can quickly switch to burnt if neglected.

2. Chill Dough Thoroughly Allow the dough logs to chill for at least an hour, but for easier slicing and less spreading when baking, extend chilling to up to overnight. This also enhances the flavors further.

3. Uniform Slices Use a sharp knife to slice the dough logs evenly, ensuring each cookie is the same thickness. Consistent slices bake more evenly, preventing some cookies from being underbaked or overbaked.

4. Optional Add-Ins Personalize your cookies by adding the optional ground almonds for a nutty flavor and extra texture. For a festive touch, try incorporating a hint of spices like cardamom or a zest of citrus for a fresh twist.

5. Cooling is Key After baking, let the cookies sit on the baking sheet for a few minutes to firm up before transferring them to a wire rack. This prevents them from breaking apart and ensures a perfect texture as they cool.