Description
Experience the delicate, melt-in-your-mouth texture of traditional German Heidesand cookies. These rustic whole wheat treats feature a rich buttery flavor and a signature sparkling pearl sugar rim that adds a delightful holiday crunch.
Ingredients
- 220g unsalted butter
- 120g caster sugar
- 1 egg
- 375g whole wheat flour
- Pearl sugar (for coating)
Instructions
- Cream the butter, caster sugar, and egg in a mixer for about 2 minutes until the mixture is light and creamy.
- Add the whole wheat flour and mix until a cohesive dough forms.
- Divide the dough into four equal portions and roll each into a log approximately 3 cm (1.2 inches) in diameter.
- Spread pearl sugar on a flat surface and roll the logs in it to coat the exterior, then wrap in plastic and refrigerate for 30 minutes.
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Slice the chilled logs into 1 cm thick rounds, place on the baking sheet, and chill again for 10 minutes.
- Bake for 15 minutes or until the edges are golden brown, then cool completely on the baking sheet before transferring to a wire rack.
Notes
To ensure the best texture, make sure your butter is at room temperature before creaming, but don’t skip the chilling steps as they prevent the cookies from spreading too thin in the oven. For a festive variation, try adding a hint of citrus zest or warm spices like cinnamon to the flour mixture.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: German