BUCKWHEAT VANILLA CRESCENT COOKIES
INGREDIENTS:
- 280g Pernerka Fine Wholemeal Buckwheat flour
- 200g softened butter
- 100g icing sugar
- 120g of ground walnuts
- 8g vanilla sugar (1 sachet)
- Zest of half a lemon
TIPS AND TRICKS:
You can infuse the icing sugar with vanilla seeds straight from a vanilla pod. Mix and use this sugar to coat the cookies whilst they’re still hot.
INSTRUCTIONS:
1) Bring all the ingredients together and knead until you get a smooth dough. Make sure to not over-knead as the cookies will be chewy instead of flaky and crumbly.
2) Wrap the dough in cling film and refrigerate for at least 12 hours.
3) Remove some of the dough from the fridge, leaving the remaining dough in the fridge so that it stays cold. Cut off small pieces of the dough and shape them into screscent (see the picture). Try and make these same in size, so that they bake evenly. Place the crescent onto a baking tray lined with parchment paper.
4) Bake the crescent cookies in the preheated oven at 170C / 150C fan for 12 – 15 minutes. Coat the crescent cookies in the icing sugar mixed with the vanilla sugar. If you don’t have an access to vanilla sugar in shops, follow our trips/tricks section for a homemade vanilla sugar.
5) Allow the cookies to cool down before serving. Enjoy!