Portia and Paul
vanilla kipferl
delicious! a 'baking mit george' product
the recipe is
7 oz Flour, 5oz butter (if available unsalted);1/2 oz caster sugar, 21/2 oz ground blanched almonds.
Vanilla sugar to roll the cooked biscuits in. I use caster sugar in which a vannila bean or 3 has been stored for at least a week in an airtight container. I have about a pound on hand as I top it up with sugar as used.
Knead all the ingredients together, after softening the butter so it is pliable. ( i am lazy and actually melt it).
Hand roll the whole mass into about a 4-5 cm piece. Slice of about 2 cm pieces and form these by hand into a long bit, which you then carefully form into a horseshoe shape. Place thes on an ungreased tin and bake at about 210C for about 10 -15 mins until they are pale Beige. Cool them slightly on the tray and then roll them carefully in the vanilla sugar. Constrain yourself and let them cool, before eating them.
As this recipe makes only about 15-17 bikies, I usually double the recipe.
vanilla kipferl
delicious! a 'baking mit george' product
the recipe is
7 oz Flour, 5oz butter (if available unsalted);1/2 oz caster sugar, 21/2 oz ground blanched almonds.
Vanilla sugar to roll the cooked biscuits in. I use caster sugar in which a vannila bean or 3 has been stored for at least a week in an airtight container. I have about a pound on hand as I top it up with sugar as used.
Knead all the ingredients together, after softening the butter so it is pliable. ( i am lazy and actually melt it).
Hand roll the whole mass into about a 4-5 cm piece. Slice of about 2 cm pieces and form these by hand into a long bit, which you then carefully form into a horseshoe shape. Place thes on an ungreased tin and bake at about 210C for about 10 -15 mins until they are pale Beige. Cool them slightly on the tray and then roll them carefully in the vanilla sugar. Constrain yourself and let them cool, before eating them.
As this recipe makes only about 15-17 bikies, I usually double the recipe.