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Heidesand Black and White

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Heidesand Black and White

The perfect heidesand black and white recipe with a picture and simple step-by-step instructions.

  • 750 g Flour
  • 250 g Powdered sugar
  • 500 g Butter
  • 1 packet Baking powder
  • 1 pinch Salt
  • 1 pinch Baking cocoa or drinking cocoa
  • 1 pinch Granulated sugar
  1. Knead the dough into a smooth mass
  2. Divide the dough and knead the cocoa into one half
  3. Form a light and a dark roll
  4. Form a two-colored roll out of the two rolls
  5. Cut into pieces about 20 cm long
  6. roll in sugar and wrap in aluminum foil
  7. Place in the refrigerator overnight
  8. Cut into slices about 6 mm thick the next day
  9. Bake at 160 ° C until the desired brown color
Dinner
European
heidesand black and white

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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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