Alsatian Christmas cookies (bredele)
Ingredients
- 250 gFlour
- 125 gButter (softened)
- 125 gSugar
- 1 pcEgg (whole)
- 1 pcEgg yolk (for glazing)
- 7 gVanilla sugar
- 0.5 pcLemon (finely grated zest)
Method
Thin cookies with lightly golden edges snap cleanly, giving way to a crumbly centre. Butter and vanilla sugar scent the dough, while lemon zest leaves a fresh note on the finish.
- 1
Combine the flour, sugar and vanilla sugar in a bowl. Add the soft butter in small pieces, the whole egg and the finely grated lemon zest. Work quickly with your fingertips, just until the dough comes together evenly.
- 2
Gather the dough into a ball without kneading it further. Cover and chill for 1 hour, until firm to the touch.
- 3
Heat the oven to 180°C. On a lightly floured surface, roll the dough to about 4 mm thick. Cut out the cookies and set them on a baking tray lined with parchment.
- 4
Beat the egg yolk and brush it over the cookies. Bake for 10–12 minutes, until the edges turn lightly golden without browning.
- 5
Leave the bredele on the tray for a few minutes, then transfer them to a rack. Let them cool completely before storing; they firm up as they cool.
Frequently asked questions
How do you get this dish right?
- Work the dough as briefly as possible; stop as soon as it is even, or the cookies will lose their short, crumbly texture.
- If the dough softens while you cut the cookies, chill it again for a few minutes before continuing.
- Take the cookies out when the edges turn pale gold. The centres may still feel soft, but they firm up on the rack.
How long does this dish keep?
Once completely cool, store in an airtight tin for 2–3 weeks. Separate fragile shapes with parchment.
