Heidesand

Ingredients for 1 servings:

• 300 g flour, type 405
• 200 g sugar
• 180 g butter, cold
• 1 egg(s)
• 3 tbsp cocoa powder
• 1 pinch of salt
• 1 tbsp sugar, for rolling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

like the cookies from my favorite baker, for 60 pieces

Mix the flour, salt, and sugar together. Cut the cold butter into the mixture, add the egg, and quickly knead everything into a smooth dough. Take a third of the dough and fold the cocoa powder into this third. Form equal-length rolls from the light and dark dough. Press the rolls together and knead until the light dough has dark streaks. Divide the dough in half and form each half into a roll about 3-4 cm in diameter. Place the rolls on a long plate, cover with cling film, and chill for about 30 minutes. Preheat the oven to 190°C (top/bottom heat) or 170°C (fan). Sprinkle the remaining sugar in a narrow strip the length of the dough rolls onto a clean work surface. Roll the chilled dough rolls over the sugar to cover them all over with a thin layer of sugar. Cut the rolls into approximately 0.5 cm thick slices, place them on a baking sheet lined with parchment paper, and bake for about 20-25 minutes. It’s best to keep an eye on the cookies at all times! They’re done when they give just a little in the center when pressed. The cookies will keep in a cookie tin for at least a week. When fresh, or on the first day, they’ll be quite hard, but this will soften on the second day.