“Eat these biscuits with a small glass of sherry or port… ” Sounds like my kind of biscuit!
Rosie over at Goldcoastgardendiary suggested I cook these little Christmas Bikkies as part of my WordPress recipe challenge. Perfect timing Rosie, as I want to make some biscuits and chocolates to give as presents.
And what are Vanilla Kipferl ? They are a traditional European crescent shaped biscuit. How could I not resist?!
- 250g butter, softened
- 1/2 cup castor sugar
- 1 tsp vanilla extract
- 200g walnuts
- 2 1/2 cups plain flour
- vanilla sugar
- vanilla bean
- icing sugar
- Preheat the oven to moderate 180c. Line 3 or 4 baking trays with baking paper
- Beat butter, sugar and vanilla in a small bowl till light and fluffy
- Chop walnuts into a fine meal, be careful not to turn them into paste
- Add chopped walnuts to creamed mixture, then add sifted flour and mix into dough
- To shape the biscuits, take small pieces of the dough and roll between your hands into tapered rolls, and then shape into crescents on the baking tray
- Bake for around 25 mins. Remove from oven, allow to cool and sprinkle with vanilla sugar
- Store in a container with a vanilla bean. When you serve sprinkle with the extra Icing sugar.
You can use almond or hazelnuts instead of walnuts.
And the Verdict?
To start with I don’t have a mixing bowl, but what the heck a Salad Bowl (every good French household has one) doubled up, nor did I have a rack to cool the biscuits off.
I think I should have creamed the butter and sugar a bit more, it’s a long time since I’ve baked so I’m on what we might call “a re-learning curve”. I also realised I should have chopped the walnuts a bit finer as the mixture was a bit tricky to mold. I also didn’t manage to get them into crescent shapes, that I think was due to my clumsiness!
I’m also having to get used to our gas oven here – so I managed to brown the bottoms of the biscuits a bit too much. Lesson learnt and all that.
And the taste test ? Simply SUPERB. So three cheers to Rosie this Christmas 🙂 We’re having ours with some Sloe Gin we brought from home. Cheers!