Sunday, February 20, 2011

Vanillekipferl

We are limping along here at WheelerandCompany, each one of us struck down a few days after the next by a dastardly cold which stays for two days, seems to disappear completely and then returns with full force just to finish us off.

The only good thing to happen in today's wet, cold windy Dublin were these cute little crescents of happiness.  It was like I was preparing for a wedding or a christening, each one glinting and white.
When my coffee shop makes its way out of my dreams and becomes reality, these will be served alongside each coffee.  Small, quiet and melt in the mouth.



This is a recipe taken from Rachel Allen's Bake book.  I don't cook a lot from it but what I have made, usually comes out well.  These are especially good and simple.

You will need:

350g plain flour, sifted - I used Shiptons Mill
2 tsp baking powder
250g softened butter
2 tsp vanilla essence
1 egg, beaten
100g caster sugar (I used golden caster sugar)
50g ground hazelnuts
pinch salt
100g icing sugar


Firstly mix the flour, baking powder, sugar, hazelnuts, vanilla essence, egg and butter in a food mixer or with beaters.  The dough will come together quite quickly but ensure that everything is thoroughly combined.
Wrap the dough in cling film and place in the fridge to cool for 30 minutes.

Preheat the oven to 180 degrees.

Remove the dough and using a walnut-sized ball, roll it into a little log.  Place on a baking sheet, pulling the two ends together to make a crescent shape.  Slightly flatten each one.  Do not place them too close together as they do expand slightly, despite what Rachel Allen advises.

The mix should give you about 45-50 small cookies.

Place them in the oven, in batches or on several baking sheets for about 10-12 minutes, until they are just starting to turn a pale gold colour.  Remove from the oven and leave them to stand on the baking sheet for a few minutes before transferring to a wire cooling tray.

When the biscuits are just cool with no warmth but not entirely cold, roll them completely in the icing sugar and set on a serving dish.  Repeat until all are cooked and dusted.


I think that these would look lovely served at a Christening or wedding, the pale gold and white colour is beautiful.  They taste especially good with coffee on a wet Sunday when there is nothing to do but stay indoors, read the papers and recuperate.

2 comments:

  1. So beautiful! These are a favorite of mine but I've never tried making them at home. Today is baking weather -- it might be the first time.

    By the way, I'm spending more and more time in Charlottenburg these days, for various reasons. We should meet for a tea when you're next in town!

    ReplyDelete
  2. Hi Sylee, looking at them they looked like I over did it a bit with the icing sugar but its just so soft and therapeutic rolling them round in it!
    Unfortunately I gave them all away to a friend for a party, but there will be more made.
    Would love to do a Charlottenburg tea afternoon soon, maybe I will be there in April - I also has a hankering recently for the rhubarb prosecco you posted last spring!

    ReplyDelete