Authentic Alsatian Butter Bredele: Quick & Easy Christmas Cookie Recipe

Christmas in Alsace wouldn't be complete without bredele – those delightful "small cakes" (pronounced "brédeuleu" in Alsatian dialect). As someone who's baked these traditional treats for years, I cherish the ritual of preparing them to share with loved ones.

There are dozens of varieties, featuring shapes and flavors like anise, chocolate, or jam. But nothing beats the classic Butter Bredele, or "small butter cakes," in my expert opinion. The best part? This recipe is incredibly quick and easy to make at home.

Here's my trusted traditional recipe for melt-in-your-mouth Alsatian butter bredele:

Ingredients

Makes 60 bredele

• 500g organic T45 flour
• 300g butter at room temperature
• 250g blond cane sugar
• 3 eggs
• 2 organic egg yolks (for glazing)
• 1 sachet vanilla sugar
• 1/2 sachet baking powder
• Cookie cutters

Step-by-Step Instructions

1. Break the whole eggs into a bowl.
2. Add the cane sugar and vanilla sugar.
3. Mix vigorously with a whisk right away.
4. Beat until the mixture lightens and whitens slightly.
5. In another bowl, rub the flour and softened butter together with your fingertips to form a sandy texture.
6. Add the egg-sugar mixture from step 4 to this bowl.
7. Incorporate the baking powder.
8. Knead the dough briefly with a wooden spatula, then by hand until smooth.
9. Roll out to about 4mm thick on a lightly floured surface.
10. Cut shapes using cookie cutters.
11. Gather scraps into a ball, reroll, and repeat until all dough is used.
12. Arrange on a parchment-lined baking sheet.
13. Beat the egg yolks together.
14. Brush the bredele lightly with the yolk mixture.
15. Bake in a preheated 180°C oven for 10-15 minutes.
16. Remove when they start to turn golden.
17. Carefully transfer from the sheet.
18. Cool on a wire rack.

The Result

Your homemade bredele are ready to enjoy! Quick, economical, and utterly delicious. Note: They're fragile when hot, so handle with care. Store in a metal tin for weeks.

Perfect for baking with kids using festive cutters like Christmas trees, angels, or stars.

Pro Tips from Experience

- After kneading (step 8), rest the dough wrapped in plastic for 30-60 minutes in the fridge for easier rolling. Knead lightly to soften before use.

- Add 1 tsp cinnamon for a warm twist – it's a game-changer.

- For icing instead of glaze: Mix 1 unbeaten egg white, lemon drops, and 200g icing sugar. Brush before baking for shine and sweetness.

Your Turn

Have you tried this recipe? Share your thoughts in the comments – I'd love to hear how it turned out!