DECEMBER RECIPE
Vanilla Kipferl
Eve Griffiths sent us this recipe for a crescent-shaped Christmas cookie.The Kipferl originate from Austria, and are also popular in Switzerland and Germany. They can be hung on your tree.
Ingredients:
7 oz margarine
2 oz sugar
8 oz plain flour
3 oz ground almonds
Vanilla sugar for dusting
Method:
Beat together margarine and sugar until creamy.
Sift in the flour and gradually add ground almonds combining them all to make a stiff paste.
Take a small piece of the paste - about the size of your little finger - and roll into a thin sausage shape with ends slightly thinner than the middle. Form into a crescent shape and place on non-stick paper on a baking tray.
Bake at Gas Mark 2 or about 150 C for about 10 - 15 minutes until the biscuits are pale brown. Cool, and dust with vanilla sugar.
They will keep in a tin for a week or so.
Tip:If you don't have a vanilla pod in a jar of icing sugar for dusting, instead add a few drops of vanilla essence to the mixture. You could also dip the ends in melted chocolate before, or instead of, dusting.
Eve Griffiths sent us this recipe for a crescent-shaped Christmas cookie.The Kipferl originate from Austria, and are also popular in Switzerland and Germany. They can be hung on your tree.
Ingredients:
7 oz margarine
2 oz sugar
8 oz plain flour
3 oz ground almonds
Vanilla sugar for dusting
Method:
Beat together margarine and sugar until creamy.
Sift in the flour and gradually add ground almonds combining them all to make a stiff paste.
Take a small piece of the paste - about the size of your little finger - and roll into a thin sausage shape with ends slightly thinner than the middle. Form into a crescent shape and place on non-stick paper on a baking tray.
Bake at Gas Mark 2 or about 150 C for about 10 - 15 minutes until the biscuits are pale brown. Cool, and dust with vanilla sugar.
They will keep in a tin for a week or so.
Tip:If you don't have a vanilla pod in a jar of icing sugar for dusting, instead add a few drops of vanilla essence to the mixture. You could also dip the ends in melted chocolate before, or instead of, dusting.