for 50 pieces

Dough

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

To bake

40 g	icing sugar
1 parcel	vanilla sugar

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water and 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. 15 mins.

To bake

Approx. 12 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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