Vegan vanilla crescent cookies

Vegan vanilla crescent cookies

Total: 3 hr 20 min. | Active: 40 min.
vegan, lactose-free
Nutritional value / piece: 70 kcal
, Fat: 4 g
, Carbohydrate: 6 g
, Protein: 1 g

Ingredients

50 pieces

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

200 g white flour
100 g ground hazelnuts
80 g icing sugar
2 parcels vanilla sugar
2 tbsp Maizena cornflour
1 pinch salt
200 g vegan butter, cold, cut into pieces

To bake

40 g icing sugar
1 parcel vanilla sugar
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How it's done

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Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together by hand to form an even, crumbly mixture, then mix quickly to form a soft, smooth dough; do not knead. Flatten the dough, cover and chill for approx. 2 hrs.

To shape

Shape the dough into rolls the width of your finger, cut into pieces approx. 2 cm long. Roll out each piece of dough then shape into a crescent. Place on two baking trays lined with baking paper, chill for approx. 30 mins.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 160 °C. Remove from the oven. Mix the icing sugar and vanilla sugar. Dust the warm cookies with the sugar, place carefully on a rack, leave to cool.

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