in Germany

Hamburg Heidesand with lard

updated

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Ingredients for 1 servings:

  • 160 g butter
  • 90 g lard
  • 300 g sugar
  • 1 sachet of vanilla sugar or the pulp of a vanilla pod
  • 1 pinch of salt
  • 375 g flour
  • 3 g baking powder

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

actually secret recipe of my mother and grandmother

Melt the lard and butter and brown lightly. Add the sugar and vanilla sugar (or scraped vanilla pod), mix, and let cool. Add the flour, baking powder, and salt, and knead well. Form into a log and refrigerate overnight. Then cut into 1/2-centimeter-thick slices, place on a baking sheet, and bake in an oven preheated to 200°C (top/bottom heat) on the middle rack for 20-30 minutes until light brown. The lard and salt give the Heidesand a slightly spicy aftertaste, which, combined with the vanilla, tastes incredibly delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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