Butterbredele, literally “little butter cakes” in Alsatian, are emblematic cookies from the Alsace region of France. These sweet treats, made especially during the Advent and Christmas seasons, are an integral part of Alsace’s culinary traditions. Their melt-in-the-mouth texture and delicate buttery taste make them an irresistible delight for young and old alike.
Origin and tradition
The term “bredele” refers to various small cakes made in Alsace for Christmas. Each family has its own secret recipes and variations, handed down from generation to generation. Butterbredele are among the simplest and most popular, often made as a family, with children happily helping to cut out the shapes with cookie cutters.
In Alsace, making bredele is much more than just a culinary activity; it’s a time for sharing and conviviality. Homes are filled with the sweet scents of butter, vanilla, and sometimes spices, bringing back warm memories of Christmas.
Variations and tasting
Butterbredele can be decorated in various ways: a simple sugar glaze, a touch of jam, or a thin layer of chocolate. Lemon or orange zest can also be added for a slightly tangy flavor.
These cookies are the perfect accompaniment to coffee, tea, or a cup of hot chocolate. They keep well and can be given as gifts, beautifully wrapped in a decorative tin.
Butterbredele – Alsatian recipe – (butter shortbread)
Ingredients for Butterbredele
- 250 g flour
- 125 g sugar
- 125 g soft butter
- 4 egg yolks
- 1 egg for gilding
Preparing the Butterbredele
Mix the soft butter with the sugar. Add the egg yolks, then gradually add the flour. Mix well to obtain a smooth dough. Leave it to rest in the fridge for around two hours.
Preheat the oven to 180 °C. Using the various cookie cutters, cut out the rolled-out dough about 5 mm thick.
