Published: · Modified: by Marita Sinden · 8 Comments
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Heidesand is a delicious crumbly German cookie, made from an especially sandy shortcrust pastry dough. It is a very popular cookie in northern Germany and is enjoyed all year round.
If you are looking for north German cookies in particular, then check out this Hanseaten cookie recipe.
Origins
This biscuit has its home in northern Germany. It was named after the region of Lüneburger Heide. Lüneburger Heide is about an hour's drive from Bremen and one of the most beautiful places around here. If you plan to visit then the best time is August when the heather is in full bloom. “Heide” is another word for heather in Germany. The heathland is known for its sandy earth, and I guess this is why the Heidesand biscuit was named. Also, the colour of the biscuit (when not coloured by the cocoa-like mine) is the same colour as the sand dunes of the German North Sea. An old saying says that if you place one of those biscuits onto your tongue it will dissolve in your mouth as the north sea sand does under your feet.
As I am writing this in October, I don't have a picture of the Lüneburger Heide in full bloom but thankfully pixabay could help me out here.
When and where to eat Heidesand Cookies?
Traditionally it is known as a Christmas cookie, but the bakery near me sells them all year round. There are different variations of this recipe – but I like this one. It reminds me of the biscuits my uncle used to make in his bakery.
I think calling it a German shortbread might be misleading because the consistency is way lighter and sandier than the British shortbread. I think this is due to the lightness of the confectionary sugar. However, one thing is for sure Heidesand means as much to a person from Friesen as Shortbread means to a person from Scotland.
The beauty of this recipe is that it is so easy to make. If just pantry ingredients. It also keeps up to three weeks in an airtight container.
Recipe
German Shortbread Recipe - Heidesand
Marita
A buttery biscuit recipe that originates from the north German region.
4 from 6 votes
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Prep Time 20 minutes mins
Cook Time 15 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr 5 minutes mins
Servings 40 biscuits
Calories 84 kcal
Equipment
baking paper
oven tray
cling film
Ingredients
- 375 g flour 3 cups, 13 oz - I used Germany flour 405, UK plain flour, USA cake or pastry flour
- 2 teaspoons baking powder
- 120 g powdered sugar 1 cup also known as confectioners/ icing sugar
- 250 g butter ½ lb, 1 cup and 2 tablespoons - cold
- 1 pinch salt
- 2 tablespoon granulated sugar
- 1 tablespoon cocoa powder
Instructions
Preparing the dough
Sieve the flour and baking powder (affiliate link) and then confectioners sugar into a bowl. If you omit this stage you may get sugar lumps in your dough.
375 g flour, 120 g powdered sugar, 2 teaspoons baking powder (affiliate link)
Add in butter and salt. Knead with both hands until you achieve a smooth dough.
250 g butter, 1 pinch salt
Half the dough. Add the cocoa to one half and knead until it is mixed in well. Now divide the white and the brown dough into 8 equal-sized balls each.
1 tablespoon cocoa powder
Take one of each and knead together until you achieve a nice marble pattern. Repeat until you have 8 equally sized marbled balls. Now combine them into one big roll which has a (Ø 3,5 cm/ 1 inch)
Coat the roll in granulated sugar before wrapping it in cling film and leaving it to rest in the fridge for around 1 hour. The butter will firm up again, and it will make it easier to cut later on.
2 tablespoon granulated sugar
Cut the cookies
In the meantime preheat the oven to 160°C/ 320°F circulated heat, 180°C/ 356°F top to bottom heat.
Slice the roll into little biscuits, just less than 0,5 cm thick, and place onto a tray lined with on some baking paper
Bake for around 10-12 minutes. They will be a little soft when you take them out of the oven but they will harden once cooled.
Notes
They should keep in an airtight container up to three weeks.
Nutrition
Calories: 84kcalCarbohydrates: 18gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 45mgPotassium: 36mgFiber: 1gSugar: 6gVitamin A: 17IUCalcium: 33mgIron: 1mg
Keyword heidesand
Tried this recipe?Let us know how it was!
More German Cookies and Biscuits
- Traditional German Marzipan Potatoes (Marzipankartoffeln)
- Traditional Pfeffernüsse (Authentic German Pepper Nuts)
- Easy German Gingerbread Cookies (Lebkuchen Kekse)
- Basler Leckerli- Swiss Honey Cookies
Reader Interactions
Comments
Linda D
This was in your recipe for
Heidesand cookies.
"120 g confectioners (icing) sugar 1 cup
250 g butter 1 cup - cold"
I'm a bit confused how can 120 g and 250 g both equal 1 cup?
Thank youReply
Marita Sinden
Hi Linda, thanks for your comment. Its powdered sugar. I updated the description, as I think powdered sugar is the term most commonly used. So its not granulated sugar.
I have also confected inthe imperial measurements for you. You can just change it in the recipe card. Hope this helps.Reply
Judith
only found your post last night and tonight made Heidesand. Cookies came out perfect, very easy to make, well explained and beautiful end results.
Earlier I also made Nut corners for the first time ever and they were much easier then I expected and are absolutely divine.
Also, your free cook book looks great and will attempt the hunter sauce tomorrow.
Thank you so much, your efforts are well appreciated by me and all my boys x4
JudithReply
Marita
Hi Judith,
thanks for feedback! I am glad you enjoyed them. THanks for trying my recipes!Reply
Nick Wolf
Hi Marita …
Looks like just the recipe I want to try for my German parents! Question, you mention salt in the instructions (3),but I don’t see salt listed in the ingredients? Also, is caster sugar the same as granulated sugar? Thanks! NickReply
Marita
Hi Nick, thanks for your comment. Yes it is just 1 pinch of salt and I updated the recipe for you. Caster sugar is finder than granulated sugar. It is a British ingredient. Granulated sugar will work just fine. Hope your grandparents will like them.
Thanks
MaritaReply
Nick
Nick again. Getting ready to bake. Is the butter supposed to be soft and combined with ingredients using a mixer? Or melted? Or cold and done with a pastry cutter?
Reply
Marita
Hi Nick, thanks for your comment. Just like with British shortbread, the butter should be cold. This will make the biscuit more crumbly. You can combine it with a mixer but with short crust pastry dough, I like to use my hands.
Reply
