ReceptnaptárHeidesand (butter biscuits with browned butter, named after heath sand)
Heidesand is a classic of northern German Christmas baking: a delicate, crumbly biscuit made with browned butter, like the sand of the Lüneburg Heath. The brown butter gives a nutty, caramel flavour. Simple, but wonderfully fragrant.
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Method
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- Melt the butter over low heat and cook until golden brown and nutty-smelling; cool to lukewarm, then spoon into the fridge for 30 minutes.
- Beat the solidified brown butter with the sugar and vanilla sugar until fluffy.
- Add the egg, then the flour, salt and baking powder; knead into a dough.
- Shape into two rolls 4-5 cm thick, brush with milk and roll in raw sugar.
- Wrap in cling film and chill for at least 2 hours (can also be frozen).
- Cut 5 mm slices and bake on a baking tray lined with baking paper at 180°C for 12-14 minutes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Watch the butter so it does not burn: the line between brown and burnt is fast.
- Chill the dough well so it can be sliced neatly.
- From a frozen roll you can cut fresh biscuits at any time.
Frequently asked questions
How do I store them?
In an airtight tin for 2-3 weeks.
What is brown butter?
Slowly heated butter whose milk proteins brown, giving a nutty flavour.
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