Heidesand cookies are traditional German buttery shortbread cookies. They originate from northern Germany, although they are popular and baked throughout the country during Advent. Rich and intensely buttery, they are made from simple ingredients: butter, sugar and flour – though there are so many variations that it’s hard to point to just one original recipe. What makes them distinctive is the use of browned butter, which deepens their flavour and gives them a subtle nutty aroma. The dough is shaped into logs, rolled in sugar, then sliced into thick rounds. You could also add freshly grated citrus zest or even a touch of rosemary. Heidesand can come in many flavours, though vanilla remains the classic.
Makes about 40 cookies.
Ingredients for Heidesand cookies:
- 150 g butter
- 75 g icing sugar
- 1 teaspoon vanilla extract
- 200 g plain flour
- 50 g ground almonds
- a pinch of salt
Additionally:
- granulated or caster sugar, for coating
Prepare the browned butter:
Place the butter in a saucepan and heat gently over a medium heat. The butter will begin to foam – continue heating for several minutes, stirring occasionally, until it turns golden brown and sediment forms at the bottom (be careful not to burn it). The butter should develop a nutty aroma. Remove from the heat and allow to cool at room temperature until it solidifies again. Place the cooled browned butter, icing sugar and vanilla in the bowl of a mixer and beat until light and fluffy. Add the plain flour, ground almonds and salt, and mix until combined. The dough will be quite crumbly; if needed, add about 2 tablespoons of milk to help bring it together.
Divide the dough into 4 portions and shape each into a log about 2–3 cm in diameter. Roll the logs in sugar, then wrap in cling film or baking parchment and chill in the fridge for several hours or overnight.
Line flat baking trays with baking parchment. Using a sharp knife, slice the dough into rounds about 1 cm thick and place on the trays. Chill the sliced biscuits again in the fridge for 30 minutes.
Bake at 175°C for about 12–15 minutes, or until the edges are lightly golden. Remove from the oven and cool on a wire rack.
Heidesand Biscuits can be stored for up to 7 days in a tin or airtight container at room temperature.
Enjoy!
Recipe source: “Advent. Festive German Bakes to Celebrate the Coming of Christmas” by Anja Dunk.
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