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The French sand cookie originate from the Sablé-sur-Sarthe. To make the cookies you need to mix cold butter together with the flour and sugar, and the result resemble of sand. This Alsatian bredeles are one version of the sand cookies, but with a taste of peanut butter. You can use whatever baking from as you prefer.
Ingredient List for 12 servings:
250
gr
Room temperature Butter
250
gr
Flour
120
gr
Icing sugar
1
Egg
1
teaspoon
Baking powder
1,5
tablespoon
Peanut butter
Oven temperature:
180 degrees Celsius
Instructions:
Mix the egg and the icing sugar in a small bowl.
Pour the butter, baking powder and flour in a big bowl, and grind it together with your fingers to make small crumbles.
Pour the egg mixture and the peanut butter in the flour mixture and work the dough together with a big spoon.
Place the dough in the fridge for one hour.
Start the oven at 180 degrees Celsius.
Spread flour on the surface you will roll out the dough approx four millimeters thick.
Use the cookie forms you like to form the cookies. Place the cookies on a baking paper.
Place the baking paper on a baking sheet and place the cookies in the middle of the oven for approx ten minutes.
Take out the cookies from the oven and let them cool down on the baking sheet.
A selection of recipes from the same country.
This recipe is from
France
, Alsace.
A homemade pie filled with rhubarb and vanilla cream covered with a pillow of meringue. It's the wonderful combination of the sour rhubarb and the sweet meringue that makes this pie a delightful treat for your guests, specially during the summer time when you can use your own rhubarb from your garden.
Homemade small cinnamon French Christmas cookies from the region Alsace. Slightly soft cookies with a chewy inside. These cookies are made according to the vanilla snowball bredele recipe, but I added cinnamon powder. To get different flavors you can change the cinnamon powder to gingerbread spices, cardamom and so on. Good luck and happy baking.
With this recipe you will be able to make a perfect fluffy cheese souffle. The tricky part with a cheese souffle is to not make it fall and become flat, and the best way to succeed with this is to serve it directly from the oven.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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