Ingredients:
150 grams butter
210 grams flour
Crumble these two ingredients together, set aside
50 grams of castor sugar
75 grams of hazelnuts grated
1 packet of vanilla sugar
1 pinch of saffron grated powdery with one tablespoon of sugar
(saffron & sugar & 1 tablespoon of water, mix & set aside )
Method:
Knead the second lot of ingredients quickly into the dough
and set aside for 1 hour
Form little crescents and place them on a baking tray lined with
baking paper
Bake at 180 C until golden brown
Take the hot crescents from the tray and dip or roll them gently in
icing sugar until they are fully covered.
These crescent-shaped cookies remind me of my childhood growing up in Austria. I like to dig out this recipe and cook a batch whenever I'm feeling homesick. This recipe is one that my dear mother Rosemary used to bake for the family each year. I remember eating the cookies as a child in the dead of Winter leading up to Christmas.
They're best served with a hot cup of chocolate or tea, and a good book.Â
“Happy baking", yours Chrissy 🌟
