Alsatian bredele

Ingredients for 4 people

• 250 g plain flour
• 125 g softened butter
• 100 g caster sugar
• 1 pinch of salt
• 1 egg
• 1 tsp vanilla extract

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Method

• In a bowl, mix together the flour, caster sugar and salt.
• Add the softened butter and the whole egg. Work everything together with your fingertips until you have a smooth dough.
• Mix in the vanilla extract, then shape the dough into a ball. Leave it to rest in the fridge for 30 minutes.
• Preheat the oven to 180°C (gas mark 4).
• Take the dough out of the fridge. On a floured work surface, roll it out with a rolling pin to a thickness of about 5 mm.
• Cut out shapes with biscuit cutters and place the biscuits on a baking tray lined with baking paper.
• Bake for 10 to 12 minutes. When they come out of the oven, leave the biscuits to cool on a wire rack.

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Recommended wines

Alsace whites such as Riesling or Gewurztraminer pair beautifully with bredele. An Alsace Pinot Noir or a Sylvaner also makes a very good match.

Possible variations

There are many kinds of bredele: with almonds, chocolate, walnuts, candied fruit and more. The dough can also be flavoured with cinnamon, vanilla or rum.

Chef’s tips

Keep an eye on the biscuits and don’t leave them in the oven too long, or they will burn. Bredele keep very well in an airtight tin for several weeks.

Lucas

Hi, I’m Lucas! My heart beats for the pleasures of the table, and here in Alsace, I’m in paradise. Whether it’s a glass of Riesling shared with friends, a hearty sauerkraut dish, or a culinary adventure around a blueberry tart, I live every meal like a celebration. My goal? To make you hungry with articles that highlight our local producers, talented chefs, and delicious specialties. But beware, I don’t just eat (well, almost): I also offer itineraries to explore our vineyards and gourmet markets.

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