Grassins are traditional biscuits from the Swiss canton of Graubünden. They are very popular at festive times and are found mainly in the Engadine region. They are very simple butter biscuits, made only with flour, butter, sugar and salt, although some recipes add egg.
Grassins are typically small and round, although you can also find them in other shapes, such as stars or hearts.
This recipe comes from the book “SWEET + SWISS”, the same one where I found this plum tart (recipe in Spanish).
Ingredients for 50 grassins
- 150 g sugar
- 170 g butter
- ½ tsp salt
- 1 tbsp iva liqueur or milk
- 250 g plain flour
Beat the sugar with the softened butter until well combined and creamy, then add the tablespoon of iva or milk and beat until fully incorporated.
Separately, mix the flour with the salt, add it to the butter mixture and knead until it comes together into a ball. Turn the dough out of the bowl, shape it into a flat disc, wrap in cling film and chill for at least 30 minutes.
Roll out on a floured surface to about 5 mm thick. Cut out the biscuits with a small cutter, about 3 cm across, and place them carefully on a baking tray lined with baking paper.
Bake in an oven preheated to 180°C, with bottom heat only, for 10–12 minutes.
Cool on a wire rack: they are very fragile while warm, but once cool they keep very well in an airtight container.
I divided the dough in two and saved half for another time; it freezes very well.
Note
Iva is a traditional liqueur made from Alpine flowers in the Swiss canton of Graubünden. You can replace it with another herb or fruit liqueur, or with milk.
More Swiss recipes on the blog (in Spanish): Vogelnestli, Pfaffenhut, Engadine nut tart and plum tart.
