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Vegan chocolate crescent cookies
40 m active | 3 h 7 m total
Nutrition facts per serving:
  • Energy in kcal about 472
  • Fat about 5g
  • Carbohydrates about 6g
  • Protein about 1g
This is needed
This is needed for 50 pieces
  • 200 g white flour
  • 100 g ground hazelnuts
  • 80 g icing sugar
  • 2 parcels vanilla sugar
  • 2 tbsp cocoa powder
  • 2 tbsp Maizena cornflour
  • 200 g vegan butter, cold, cut into pieces
  • 1 pinch salt
  • 1 tbsp water
To bake
  • 40 g icing sugar
  • 1 parcel vanilla sugar
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And that's how it's done
And that's how it's done
In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water and mix quickly to form a soft, smooth dough; do not knead. Flatten the dough, cover and chill for approx. 2 hrs.
To shape
Shape the dough into rolls the width of your finger, cut into pieces approx. 2 cm long. Roll out each piece of dough then shape into a crescent. Place on two baking trays lined with baking paper, chill for approx. 15 mins.
To bake
Approx. 12 mins. per tray in the centre of an oven preheated to 160 °C. Remove from the oven. Mix the icing sugar and vanilla sugar. Dust the warm cookies with the sugar, place carefully on a rack, leave to cool.