Butterbredle – Vanilla Sweetness
With their generous amount of butter and vanilla flavour, Butterbredle biscuits are the gourmet soul of Advent in Alsace. These golden shortbread biscuits, once made by families, are now enjoyed between glasses of mulled wine. A classic that never goes out of style.
- Christmas at home
Butterbredle
These golden vanilla-scented shortbread biscuits are beloved by young and old alike. Their delicate, melt-in-the-mouth texture and enchanting aroma evoke the illuminated streets of Strasbourg during the festive season.
Preparation: 20 mins Resting: 2 hours Baking: 12 mins
Ingredients (makes approximately 25 biscuits)
- Plain flour 250g
- Unsalted butter 125g
- Caster sugar 125g
- Egg yolks 3 (+1 for egg wash)
- Vanilla sugar 1 sachet
- Baking powder 1 teaspoon
Method
- In a mixing bowl, rub the butter together with the sugar and vanilla sugar until the mixture resembles fine breadcrumbs. Add the egg yolks one at a time, then incorporate the sifted flour and baking powder. Knead briefly to form a smooth dough.
- Wrap the dough in cling film and chill in the refrigerator for 2 hours. This resting period allows the flavours to develop and makes the dough easier to roll out.
- Preheat your oven to 180°C (gas mark 4). Roll out the dough to a thickness of 4mm and cut out shapes using biscuit cutters (stars, Christmas trees, or circles). Place on a baking tray lined with greaseproof paper.
- Brush the biscuits with the remaining egg yolk mixed with a little water. Bake for 10–12 minutes, or until golden. Allow to cool on a wire rack before serving.
Did You Know?
Butterbredle were once known as "Weihnachtsplätzchen" (Christmas biscuits). The recipe, passed down through generations, varies from family to family—some add orange zest or cardamom for an exotic twist.
