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>>/2738/ > Gib German recipe Try Vanilla crescents, they're easy and probably nothing you can buy in Asia. 250 g flour 210 g butter 100 g ground hazelnuts 80 g sugar 1 vanilla pod or half a teaspoon of ground vanilla sheets of baking parchment to put the cookies on when they go into the oven obviously you need an oven too, can't bake this in the microwave --- a few tablespoons of powdered sugar and a bit moar vanilla for the coating Use pastry flour, all purpose flour works as well. Hazelnuts should be finely ground or shaved, no coarsely chopped shit. You can also use walnuts or almonds but I think hazelnuts taste best. Scrape out the vanilla pod (or take your ground vanilla powder) and mix it with sugar. Mix the ground hazelnuts with flour. Then mix everything together with cool butter out of the fridge and make a dough. Knead it well and put the resulting ball of dough into the fridge (4°C) for at least 2h. Better yet longer, even overnight. Make sure the dough doesn't get too hot in further processing or the butter will melt. Form the chilled dough into a roll of about 3cm diameter and cut it in 1cm slices with a knife. Roll each slice into a ball, then form it into a small roll and bend it into a crescent. They don't have to look perfect, try to be fast before the dough gets too warm. The crescents should have about 3-5cm diameter. Put them on a baking tray that's covered with baking parchment. Bake them for 10-15min @ 175°C convection heat. They're done when they are firm and just slightly start to brown. This is a bit tricky and trial and error, if you don't bake them long enough the crescents will crumble apart. They shouldn't melt either, if they do your dough was too warm. When they're done, take the tray out of the oven, let them cool for a few minutes and while still warm put them in a bowl filled with powdered sugar and a little vanilla powder so the surface is covered in sugar. Do this one by one and be gentle or they'll break. This isn't gingerbread, it's a very fragile bakery. Well that's it, put the crescents in a breathable jar and keep them cool and dry. They taste best while still warm but can be stored for several weeks. Now post results!