Vanillekipferl - Austrian vanilla crescent cookies (traditional & Thermomix)
cookies Christmas Austrian speciality Thermomix
2021-12-01
Greetings from Austria!
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Ingredients:
Preparation:
Knead all ingredients well by hand or in a food processor.
Wrap in cling film and place in the fridge for 1 hour.
On a floured work surface, shape the dough into rolls and cut them into pieces.
Roll the pieces into small sausages with thinner ends. Then shape into small croissants.
Place the croissants on an ungreased baking tray in the oven and bake at 175 °C top and bottom heat for ~ 15 minutes. After removing from the oven, leave to cool for a few minutes and then carefully roll the still warm croissants in the mixture of icing sugar and vanilla sugar.
Wrap in cling film and place in the fridge for 1 hour.
On a floured work surface, shape the dough into rolls and cut them into pieces.
Roll the pieces into small sausages with thinner ends. Then shape into small croissants.
Place the croissants on an ungreased baking tray in the oven and bake at 175 °C top and bottom heat for ~ 15 minutes. After removing from the oven, leave to cool for a few minutes and then carefully roll the still warm croissants in the mixture of icing sugar and vanilla sugar.
There is also an easier method, namely cutting out crescents with a glass to form half moons, as shown in the Thermomix video, or using a cutter from Vanillekipferl from Austria.
Vanilla crescents can be stored for up to 4 weeks in a metal box or Tupperware at a cool temperature as in an unheated room.
