Description
These traditional German-style tea biscuits feature a delicate, sandy texture achieved through a high fat-to-flour ratio and precise thermal management. By focusing on a single egg yolk and specific resting times, this recipe produces a rich, buttery treat that melts on the tongue.
Ingredients
- 225 g unsalted butter, slightly softened but cool
- 150 g soft white sugar
- 8 g vanilla sugar
- 1 egg yolk
- 280 g all-purpose flour
- 1 pinch salt
Instructions
- In a large mixing bowl, cream the 225 grams of butter with the soft white sugar and vanilla sugar on medium speed until the texture is light and pale.
- Add the egg yolk to the creamed butter mixture and beat until the lecithin in the yolk has fully stabilized the emulsion.
- Sift the flour and a pinch of salt into the bowl, then knead by hand or with a spatula until the dough just comes together and no dry flour remains.
- Wrap the dough tightly in cling film and refrigerate for at least 60 minutes to allow the fats to recrystallize and the starch to hydrate.
- Preheat your oven to 180°C (350°F) and line a tray with greaseproof paper; roll the chilled dough into walnut-sized balls and place them 2 inches apart.
- Press each ball slightly with a fork to create ridges, then bake for 16 minutes until edges are golden, letting them firm up on a wire rack after a 5-minute rest.
Notes
To ensure the signature sandy texture, avoid over-mixing the dough once the flour is added, as this prevents unwanted gluten development. Using a digital scale to weigh your ingredients in grams is highly recommended for the most consistent results, as volume measurements can vary significantly. These biscuits develop a deeper, more rounded flavor if allowed to rest in an airtight container for 24 hours before serving.
- Prep Time: 1 hour 15 mins
- Cook Time: 16 mins
- Category: Dessert
- Method: Baking
- Cuisine: German