These German butter biscuits are amazing, and far superior to English shortbread; they just melt in your mouth as you eat them! They are more effort than shortbread but definitely worth it and are a favourite with many of my family.
Ensure when you slice the biscuits that they are at least 1cm thick as the ones I made were too thin and so when they spread in the oven they cooked a lot quicker and and became slightly over-cooked.
Recipe makes 36 biscuits – there is just no point making any less as they disappear so fast!
- 275g Butter
- 250g Caster sugar
- 1 Sachet of vanilla sugar or around 2 tsps
- 2 tbsp Milk
- 375g Plain flour
- 3g Baking powder
- Melt all the butter and leave it simmering in the saucepan for around 10-12 minutes it will turn a deep brown/red colour and there should be lots of little black dots – you can see some of the black dots up the sides of the bowl in the picture below.
- Put this butter straight in a bowl to cool slightly and stop it cooking, leave this in the bowl for about 15 minutes then whisk the butter for around 2 minutes to allow it to get slightly foamy.
- Gradually add the caster sugar a tablespoon at a time to the butter while whisking with an electric whisk, then add the vanilla sugar.
- Continue whisking for another couple of minutes to ensure it is pale, it will still feel slightly sandy.
- Add the milk and whisk it in.
- Combine the flour and baking powder and take two thirds. Add the two thirds a tablespoon at a time to the mixture gently mixing it together.
- Add the final third of the flour and knead in. The dough may need more water, it should come together without being very sticky.
- Divide the dough into four and make it into sausages that are around an inch round – make sure you don’t have tapered ends. Roll the sausage up in cling film and chill for between 30 minutes and 24 hours.
- Slice the sausage into 1cm thick circles and space them far apart on the baking tray as they will spread
- Cook for 13-15 minutes at 180°C until they are lightly browned, keep an eye on them to ensure they don’t go too brown. Allow to cool before you tuck in.