John Myers
Sand Pastries
The perfect sand pastries recipe with a picture and simple step-by-step instructions.
- 500 g Butter
- 250 g Powdered sugar
- 400 g Wheat flour type 405
- 150 g Corn starch (wheat starch)
- 1 Vanilla pod scraped out
- 1 Egg
- 0,5 tsp Baking powder
- 1 pinch Salt
- Lemon flavor
- Nut nougat cream (see recipe)
- Preheat the oven to 220 ° C. All ingredients should be at room temperature.
- Sieve flour, wheat powder (wheat starch) and baking powder.
- Scrape out the vanilla pod and place the pulp in a mixing bowl. Beat the butter, powdered sugar, egg, salt and lemon flavor in a mixing bowl until frothy.
- Then add the sifted flour and carefully fold in with a whisk.
- Now a baking sheet is greased with butter and lightly floured
- You then take a skin-pass bag with a star cover, fill it with the sand mass and dress the sand mass in different rosettes or figures on the floured baking sheet and push the trained sheet into the preheated oven and bake the biscuits at 200 ° C until golden brown.
- Once the sand cookies have been baked until they are golden brown, place them on a wire rack and let the cookies cool down and then spread with a nut-nougat cream “Nut-nougat spread (filling)” or Nutella and decorate a little with a dissolved couverture.
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