Bredele! These delicious Alsatian biscuits with cinnamon, lemon, or nature, heart-shaped, star or fir. Your toddler loves them! The best recipes? That of the Willy pastry shop in Munster, which generously gave us its manufacturing secrets.
Bredele, typically Alsatian cupcakes ...
- In Strasbourg, we say rather bredle and in the Haut-Rhin bradala ... In any case, no Christmas in Alsace without this little traditional biscuit. For St. Nicolas (December 6), Alsatians have already prepared ... kilos!
- But it will smell good again in their kitchens during the whole season of Advent ... If you do not want to cook, you will find them on all Alsatian Christmas markets, as in Munster, in the delicious pastry Willy, at 22 rue de the Republic.
- You can offer them as a gift or exchange them, as all Alsatians do. The bredele keep for three months in a hermetically sealed iron box.
Simplissime, the butterbredele recipe
The dough should rest at least 8 hours, otherwise the cookies would be too hard, says Willy.
You need :
- 250 g of sugar
- 250 g of soft butter
- 8 egg yolks
- 500 g flour type 45
- Mix the sugar and the butter, without lathering too much (beating too strongly, you incorporate air!). Add the eggs and the flour.
- The next day, spread out your dough in rather thin layer (barely half a centimeter). Ask your toddler to create stars, hearts, firs, moons using cookie cutters.
- On the plate, place a parchment paper. Spray a little water on the paper with a brush (a little tip from Willy to prevent the cakes from slipping or sticking).
- Brush your cookies with a beaten egg (another trick from Willy, vary the colors by putting more yellow when you really want them golden ...). Always add a pinch of salt to the egg.
- Put in the oven ten minutes, thermostat 6-7.