Christmas menu fourth course: Vanilla Crescents

Christmas dinner is saved! Together with Christian Oblak from Gasthaus on Queen in Melbourne we will be presenting a course from his Christmas menu every Tuesday until Christmas. With helpful tricks and insider tips from the chef. Today: vanilla crescents.

Sie müssen auf der Zunge zergehen, sollten aber nicht trocken sein: die perfekten Vanillekipferl. Credit: REDA&CO/Universal Images Group via Getty Images

Instructions:

for approx. 50 pieces

220g butter, cold

30g vanilla sugar

280g flour, plain

100g icing sugar

150g hazelnuts, grated (or almonds)

1 tbsp vanilla sugar

salt

flour for dusting

icing sugar for topping, flavoured with vanilla

Cut the butter into cubes. Quickly mix all the ingredients into a dough. Shape into a roll, cover and leave to rest in a cool place for approx. 1 hour.

Flour the work surface and shape the dough into rolls approx. 2-3cm thick. Cut into pieces approx. 1cm wide.

Shape into crescents and place on a baking tray lined with baking paper. Bake in the preheated oven.

Roll in icing sugar/vanilla mixture while still hot. Once cooled, sprinkle again with icing sugar/vanilla and enjoy.

Bake: 2nd shelf from the bottom, 180C top/bottom heat for approx. 15 minutes.

Tip: In the podcast, Christian Oblak reveals how you can easily make your own vanilla sugar.