Lemon Heather Sand

Name: Lemon Heather Sand
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 60
Ingredients: 250 g Butter or margarine; 225 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 350 g Flour; 1/2 TEASPOON Baking Powder; 4 TABLESPOONS Milk; 50 g Pistachio kernels; 50 g Cherries; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 60

250 g Butter or margarine
225 g Sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
350 g Flour
1/2 TEASPOON Baking Powder
4 TABLESPOONS Milk
50 g Pistachio kernels
50 g Cherries
7-10 Tbsp Cling film
baking paper

Directions

1
Melt the fat and let it cool down. Add sugar, vanillin sugar and salt and whisk until creamy until the sugar is dissolved. Stir in lemon zest.
2
Mix flour and baking powder and knead with the dough hooks of the hand mixer. Add milk and knead again with your hands. Wrap the dough in foil and chill for about 30 minutes. Meanwhile grind the pistachios finely in the universal chopper.
3
Halve the dough and knead each half again well. Form dough into 2 rolls (each 5 cm Ø). Cut each roll of dough into 30 slices and roll in pistachios all around. Place the slices of dough on 3 baking trays lined with baking paper, bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes.
4
Remove the heather sand from the oven and let it cool down on the baking trays. In the meantime cut one half of the cherries into strips. Chop the other half roughly. Decorate the heather sand with cherries and the rest of the ground pistachios.