German Shortbread Recipe - Heidesand

4 from 6 votes

A buttery biscuit recipe that originates from the north German region.

Course Dessert

Cuisine German

Prep Time 20

Cook Time 15

Resting Time 30

Total Time 1 5

Servings biscuits

Calories 84kcal

Author Marita

Cost £5

375 g flour 3 cups, 13 oz - I used Germany flour 405, UK plain flour, USA cake or pastry flour
2 teaspoons baking powder
120 g powdered sugar 1 cup also known as confectioners/ icing sugar
250 g butter ½ lb, 1 cup and 2 tablespoons - cold
1 pinch salt
2 tablespoon granulated sugar
1 tablespoon cocoa powder

Sieve the flour and baking powder and then confectioners sugar into a bowl. If you omit this stage you may get sugar lumps in your dough.
375 g flour, 120 g powdered sugar, 2 teaspoons baking powder
Add in butter and salt. Knead with both hands until you achieve a smooth dough.
250 g butter, 1 pinch salt
Half the dough. Add the cocoa to one half and knead until it is mixed in well. Now divide the white and the brown dough into 8 equal-sized balls each.
1 tablespoon cocoa powder
Take one of each and knead together until you achieve a nice marble pattern. Repeat until you have 8 equally sized marbled balls. Now combine them into one big roll which has a (Ø 3,5 cm/ 1 inch)
Coat the roll in granulated sugar before wrapping it in cling film and leaving it to rest in the fridge for around 1 hour. The butter will firm up again, and it will make it easier to cut later on.
2 tablespoon granulated sugar

In the meantime preheat the oven to 160°C/ 320°F circulated heat, 180°C/ 356°F top to bottom heat.
Slice the roll into little biscuits, just less than 0,5 cm thick, and place onto a tray lined with on some baking paper
Bake for around 10-12 minutes. They will be a little soft when you take them out of the oven but they will harden once cooled.

They should keep in an airtight container up to three weeks.