Description
Discover the delicate, melt-in-your-mouth texture of traditional German Heidesand cookies, reimagined with the rustic depth of whole wheat flour. These buttery biscuits are finished with a signature pearl sugar crust, making them an elegant and crunchy companion for your afternoon tea or coffee.
Ingredients
- 220g high-quality European-style butter
- 120g caster sugar
- 1 large egg
- 375g whole wheat flour
- Pearl sugar, for coating
Instructions
- Combine the butter, caster sugar, egg, and whole wheat flour in a stand mixer bowl equipped with a K-beater.
- Mix on Speed 2 for approximately 2 minutes until the ingredients come together into a cohesive dough.
- Divide the dough into four equal portions and roll each into a log with a diameter of about 3 cm (1.2 inches).
- Spread pearl sugar on a flat tray and roll each log firmly until the exterior is evenly coated.
- Wrap the logs tightly in cling film and refrigerate for 30 minutes to firm up.
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Unwrap the logs and slice them into 1 cm thick rounds.
- Arrange the rounds on the baking sheet and chill for 10 more minutes before baking for 15 minutes until golden.
Notes
To ensure the most delicate ‘sandy’ texture, try not to overwork the dough once the flour is added. If the dough feels too soft to slice cleanly after the first chill, you can place the logs in the freezer for 10 minutes to help the knife glide through without flattening the rounds.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: German