Heather Sand
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 d 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 200 g suar
- 1 vanilla pod (s), the pulp it
- 1 pinch (s) salt
- 375 grams flour
- Sugar, coarser for turning
Print Recipe
Pin Recipe Instructions
- If you bake the pastry in 3 days, you will get the most out of it. The butter in the saucepan is not too dark, so just brown it until it is golden brown. Place in a mixing bowl and refrigerate overnight.
- Mix the sugar, vanilla and salt with the electric whisk until very frothy. Mix in the flour with the dough hook of the electric whisk. Form two rolls approx. 6 cm in diameter. Turn in coarse sugar. Wrap in aluminum foil and refrigerate overnight.
- About 30 minutes after the rolls have been taken out of the refrigerator, cut into 3 - 4 mm thick slices. Place on baking sheets lined with baking paper and bake very lightly at only 160 ° C. The pastries rise when baking, do not put them too close together!
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