In German these cookies are called Heidesand. They are traditional Christmas cookies but you can find them all year round today. This recipe is easy and perfect.
Heidesand is a short cake, a tea cookie made of short pastry. In North Germany they are traditionally served during Christmas time.
The ingredients are simple: just flour, butter and sugar. As I eat only the gluten-free, refined sugar-free, dairy-free versions of everything. I tried my own version and I liked it very much. The cookies are exactly as I remember them: very short, friable and smooth in the taste.
The key-ingredient is the butter – in this case the ghee. You need to melt and let it brown a little bit. Then let the ghee cool out and use it for the dough. That gives the cookies a special taste.
I kneaded the cookie dough with my hand as I think with the warmth of the hand the ghee incorporates better than with a cold hook. But that is something everyone has to do as he/she likes. Like all short pastry it has to be in a cool place for an hour or so before getting the shape you want and baked. I prepared in advance two sausages, so I could cut them later in slices and bake.
If you like you can roll the slices one by one in granulated sugar (I used Xylitol) before baking, or also afterwards. I didn’t do.
My cookies are three different versions: one patch with Goji berries and grounded pistachios, one with only vanilla and one half vanilla, half chocolate (I used cacao).
In an air-tide container they could survive until Christmas if you make them early. I say could because they are too good to stay long.