What to drink with Elise's Bredalas?

At Domaine Materne Haegelin, Elise makes Bredalas like nobody else! She gives us her typical Alsatian recipe. And if you don't feel like cooking, you can find Bredalas in every self-respecting Alsatian Christmas market!

A jealously guarded family recipe

For the record, the origin of the Bredalas goes back to the 14th century and their name has several variations depending on the part of Alsace in which we are. Thus, one says bredele or braedele in the Bas-Rhin, bredala in the Haut-Rhin and bredle in Strasbourg. Family recipes are jealously guarded...

But it is without counting on the kindness of Elise, from Domaine Materne Haegelin in Orschwihr, who has agreed to share with us her family recipe for bredalas.

The secret of the recipe is in the work of the paste.

In a bowl, put 500 gr of flour by digging a fountain. Pour 250 gr of sugar and 6 egg yolks and add a little flour. Then add the butter in small pieces and work quickly so that the dough remains well compacted.

Leave to rest for 1 hour in a cool place.

Roll out the dough about 4/5 mm thick and cut out your shapes with cookie cutters (use a little flour for the worktop).

Place the bredalas on a baking sheet covered with baking paper.

You can brown them with a mixture of egg yolk/milk or lemon/icing sugar or icing sugar/kirsch. Cook for 7 - 8 minutes at 180 degrees.

Even more delicious variants exist...

Elise also uses this base to make bredalas with cinnamon (add 2 teaspoons of ground cinnamon) or with spices (cinnamon, nutmeg, four spices).spices) or marbled (half plain, half cocoa by adding 1 to 2 tablespoons of unsweetened cocoa) or all cocoa (then add 3 to 4 tablespoons of unsweetened cocoa)

You can also decorate with candied fruits, slivered almonds or sugar subjects (stars, flakes...).

Elise recommends a Gewurztraminer to accompany these little marvels.

Located on the famous Sonnenglantz terroir, the Domaine Materne Haegelin's gewurztraminer plots produce a harmonious, mellow and full-bodied wine that will go perfectly with the butter and spices of these shortbreads.

To be tested urgently!

Nathalie, contributor Les Grappes