好吃又不難做. :)
Ingredients:
215g cold butter, cubed
130g sugar
130g flour
3 egg yolks
1 tsp baking powder
265g flour
Seeds of 2 vanilla beans
100g icing sugar
1. Preheat oven to 180730;C. Line 2-3 trays with baking paper.
2. Place all ingredients into a bowl and mix together by hand until a non-sticky ball of dough forms. If it turns out too sticky, sprinkle some more flour over it and mix.
3. Using both hands, roll the dough ball on a floured surface until you have one long, thick roll of dough. Cut this into 6 equal pieces with a knife. Roll out each piece until you have a long, thin roll of dough. Cut each of these further into 6 small pieces each. Roll the ends of each one of these slightly until they are pointy, then turn into a crescent. Click HERE for a great (German) video that demonstrates this perfectly (at roughly 01:50).
4. Place vanillekipferl on baking trays and bake for roughly 10 minutes or until very light golden brown.
5. Pull the baking paper with the vanillekipferl onto a wire rack and sift with icing sugar while the vanillekipferl are still warm. Allow to cool, then peel off the baking paper. These can be stored in tins for up to 4 weeks, but again, they seriously won't last that long because they're just too delish!
recipe from mowielicious
Ingredients:
215g cold butter, cubed
130g sugar
130g flour
3 egg yolks
1 tsp baking powder
265g flour
Seeds of 2 vanilla beans
100g icing sugar
1. Preheat oven to 180730;C. Line 2-3 trays with baking paper.
2. Place all ingredients into a bowl and mix together by hand until a non-sticky ball of dough forms. If it turns out too sticky, sprinkle some more flour over it and mix.
3. Using both hands, roll the dough ball on a floured surface until you have one long, thick roll of dough. Cut this into 6 equal pieces with a knife. Roll out each piece until you have a long, thin roll of dough. Cut each of these further into 6 small pieces each. Roll the ends of each one of these slightly until they are pointy, then turn into a crescent. Click HERE for a great (German) video that demonstrates this perfectly (at roughly 01:50).
4. Place vanillekipferl on baking trays and bake for roughly 10 minutes or until very light golden brown.
5. Pull the baking paper with the vanillekipferl onto a wire rack and sift with icing sugar while the vanillekipferl are still warm. Allow to cool, then peel off the baking paper. These can be stored in tins for up to 4 weeks, but again, they seriously won't last that long because they're just too delish!
recipe from mowielicious
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