Salty Heidesand

Heidesand is a german shortbread cookie. It's a favorite in the YOK-christmas baking. Ms Aitch and Mr El prefer Heidesand with rosemary and lots of lemons. It's best you always have a cookie jar filled with Heidesand. Fortunately Ms Aitch found a recipe for a salty version in a german food magazine called Lust auf Genuss. It has been tested, modified and included in the program. It's a delicious snack in front of the TV or for a party.

Heidesand salty


100g ground parmesan

250g spelt flour

1 tsp baking powder

150g melted butter (cooled down)

1 tbsp tomato paste

1/4 tsp salt

1 pinch cayenne pepper

1 pinch caraway

80g mix of seeds (sesame seeds, flax seeds, black cumin seeds)


Mix flour with baking powder in a bowl. Add butter, cheese, tomato paste, salt and the spices and knead it fast to a smooth dough. Form a roll and coat it in the seed-mix. Wrap the roll in cling film and put it into the fridge.

Preheat the oven to 180°C (top/bottom heat). Cut the roll into slices and put them onto a baking tray covered with baking parchment. Bake the Heidesand for about 10 minutes.

Heidesand salzig
salty heidesand
salziger Heidesand

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