Butterbredele
Traditional recipe for butter bredele
Ustensiles
- Emporte-pièces de formes variées
Ingredients
- 500 g T45 flour
- 300 g butter
- 250 g caster sugar
- 2 whole eggs
- 1 bag vanilla sugar
- 1/2 bag baking powder
- 2 egg yolks (for browning cookies)
- Cinnamon (Optional if you like it, it's even better!)
Instructions
- Break the eggs into a bowl and add the sugar. Stir in vanilla sugar and mix immediately with a whisk.
- In a second bowl, mix the flour and butter, softened with your hands, to obtain a sandy dough.
- Stir in the sugar-egg mixture and baking powder, then work the dough until smooth. Film it and let it rest for 1 hour in a cool place.
- Knead the dough and roll out to a thickness of about 4 mm. Cut out shapes with cookie cutters and place on a baking sheet covered with parchment paper.
- Brush them with egg yolk to brown them, then put them in the oven at 180°C for 10 to 15 minutes.