Our partner's recipe: Butterbredele
Bruno Pagé, Account Executive at Auberge Saint-Antoine, remembers that when he was young and came back from playing outside, his mother would wait for him with freshly made Butterbredele so that he could hold tight until the next meal! This original Alsatian cookie recipe has been passed on to Bruno to perpetuate this family tradition.
Bon appétit!
Ingredients
- 115 g cold salted butter in cubes
- 50 g egg yolks
- 115 g sugar
- 225 g all-purpose flour
- 1 egg yolk with a little water
Preparation
- In a large bowl, place salted butter and flour.
- By hand or with a mixer, mix until you obtain a sandy dough. Continue mixing and add sugar.
- Once the sugar is well incorporated, add the egg yolks until you obtain a smooth dough.
- Let the dough rest in the refrigerator for at least 30 minutes.
- Turn on the oven to 350°F.
- On a floured work surface, roll out the dough with a rolling pin.
- Using cookie cutters of your choice, cut out cookies and place them on a cookie sheet with parchment paper.
- Mix the egg yolk with a little water and brush on the cookies.
- Bake in the oven for 10 to 12 minutes, turning the cookie sheet halfway through.
To personalize your recipe, feel free to add a pinch of spices of your choice (vanilla, cinnamon, etc.) to your flour.
