Heather Sand

Heat butter in a saucepan over low heat until brown. Remove saucepan from heat and allow butter to cool until it resolidifies but is not yet completely hard.

Once brown butter has a soft consistency, separate egg. Beat yolks with powdered sugar, vanilla sugar, water and butter until fluffy. Sift in the flour and mix into the mixture with the dough hooks. Quickly knead into a smooth dough with your hands.

Divide the dough into two halves and shape each into sticks about 4-5 cm in diameter. Wrap the bars in plastic wrap and refrigerate for at least 3 hours.

Before continuing with the dough, line baking sheet with baking paper. Preheat the oven to 175 °C top/bottom heat.

Brush the dough sticks with egg white and roll in hail sugar. Cut into slices about 1/2 cm thick with a sharp knife.

Place slices on baking sheet and bake heather sand for about 10 minutes.

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