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🍰 Crunchy Heidesand Cookies

67 kcal · 30 min · 4 servings

Ingredients

• 150 g Butter
• 100 g powdered sugar
• salt
• 1 vanilla pod
• 1 tsp grated lemon zest
• 200 g spelt flour (Type 405)
• 2 tbsp milk (1.5% fat)

Instructions

1. 1. Melt the butter in a pot over low heat.
2. 2. Lightly brown the butter until it takes on a nutty color.
3. 3. Pour the browned butter into a bowl.
4. 4. Let the butter cool down completely in the bowl.
5. 5. Beat the cooled butter, powdered sugar, one teaspoon of salt, vanilla paste, and lemon zest until creamy.
6. 6. Add the spelt flour and milk to the butter mixture.
7. 7. Knead the dough until smooth using the dough hooks of a hand mixer.
8. 8. Shape the dough into two rolls with a diameter of about 3 centimeters.
9. 9. Wrap each dough roll individually in plastic wrap.
10. 10. Place the rolls in the refrigerator for 2 hours.
11. 11. Slice the cold dough rolls into rounds about 7 millimeters thick.
12. 12. Place the cookies on baking sheets lined with baking paper.
13. 13. Preheat the oven to 180 degrees Celsius conventional heat (160 degrees Celsius fan-forced or gas level 2-3).
14. 14. Bake the cookies for 12 to 15 minutes.
15. 15. Remove the baking sheets from the oven.
16. 16. Let the cookies cool down completely on the baking sheets.

Nutrition per serving

• kcal: 67
• Protein: 0 g · Fett/Fat: 4 g · Carbs: 7 g