280 g flour (plain)
200 g butter (room temperature)
100 g ground hazelnuts
80 g of icing sugar
1 package vanilla sugar
Icing sugar (for dusting)
Vanilla sugar (for sprinkling)
Mix all the ingredients together and quickly knead to a smooth dough. Do not let the dough become warm or it can cause the fat to separate.
Wrap the dough in cling film and allow to rest in the fridge for an hour.
Pre-heat the oven to 170 degrees or Gas Mark 3
Divide the dough into 5 or 6 pieces and shape them into rolls of 1.5 cm.
Cut the rolls into small pieces and shape into crescents.
Place onto greaseproof paper on a baking sheet and bake for 12 minutes.
Mix the sugar and icing sugar together in a bowl and dip the red hot Vanilla biscuits until coated.
Place on a cooling rack until cold.
Replace the nuts with almonds – so you get lighter biscuits. These are a little drier.
The juiciest biscuits are made with with walnuts.
Missing an egg in the recipe? Vanilla biscuits without eggs are particularly crumbly. The Crescents literally melt in your mouth!
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