Description
Experience the ultimate melt-in-your-mouth treat with Heidesand, a traditional German butter cookie known for its delicate sandy texture and rustic whole wheat flavor. Finished with a decorative pearl sugar crust, these slice-and-bake cookies offer a perfect balance of nutty depth and sugary crunch.
Ingredients
- 220g unsalted butter, room temperature
- 120g caster sugar
- 1 large egg
- 375g whole wheat flour
- Pearl sugar, for coating
Instructions
- In a stand mixer fitted with a paddle attachment and splash guard, combine the room-temperature butter, caster sugar, egg, and whole wheat flour. Mix on Speed 2 for approximately 2 minutes until a cohesive dough forms.
- Turn the dough out onto a clean surface and divide into four equal portions. Roll each piece into a log about 3cm in diameter, ensuring they are even in shape.
- Spread a layer of pearl sugar on a tray. Roll each dough log through the sugar, pressing gently so the crystals adhere to the surface. Wrap each log tightly in plastic wrap.
- Chill the logs in the refrigerator for at least 30 minutes to firm up the dough.
- Preheat the oven to 175°C and line a large baking sheet with parchment paper. Remove logs from the fridge and slice into rounds 1cm thick.
- Place the cookies on the baking sheet and return the tray to the fridge for 10 minutes. Bake for 15 minutes until the edges are golden brown. Allow to cool completely on the tray before serving.
Notes
To ensure your cookies maintain a perfectly circular shape, rotate the log slightly after every few slices to prevent the bottom from flattening under the pressure of the knife. If the dough feels too crumbly when rolling, let it sit at room temperature for five minutes to soften the butter slightly. For the best texture, always use high-quality European-style butter with a high fat content.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: German