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Sand bredele with peanut butter
Sand bredele with peanut butter
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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:
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250 gr Room temperature Butter
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250 gr Flour
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120 gr Icing sugar
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1 Egg
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1 teaspoon Baking powder
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1,5 tablespoon Peanut butter
Oven temperature:
180 degrees Celsius
Instructions:
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Mix the egg and the icing sugar in a small bowl.
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Pour the butter, baking powder and flour in a big bowl, and grind it together with your fingers to make small crumbles.
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Pour the egg mixture and the peanut butter in the flour mixture and work the dough together with a big spoon.
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Place the dough in the fridge for one hour.
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Start the oven at 180 degrees Celsius.
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Spread flour on the surface you will roll out the dough approx four millimeters thick.
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Use the cookie forms you like to form the cookies. Place the cookies on a baking paper.
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Place the baking paper on a baking sheet and place the cookies in the middle of the oven for approx ten minutes.
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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.
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The German Christstollen is a a Christmas bread filled with dried fruits, berries and sometimes marzipan, and covered in icing sugar. These mini stollen bredele (Alsastian Christmas cookies) are inspired of the German Christstollen.
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