South African inspired Christmas cookies
Special Christmas baking: Delicious vanilla crescents with rooibos tea
The air is filled with the wonderful scent of cookies and tea, the shop windows are decorated with Christmas motives and out of the shops you can hear the sound of Christmas carols – for a lot of people the most beautiful time of the year is ahead. What would be Christmas time without delicious Christmas cookies? We were looking through grandma’s recipe collection and created a very special recipe with our favorite Rooibos tea for you.
A classic version amongst Christmas cookies re-interpreted
Who doesn’t know them? Nutty, delicate, and wonderfully sweet: vanilla crescents. Popular among the young and old. No wonder, no one can resist the delicious smell of the vanilla cookies. And even though there is nothing better than the traditional recipe from grandma’s handwritten cook book, we have dared to give an exotic touch to the traditional vanilla crescents – we are delighted!
Recipe for vanilla crescents with rooibos tea
Sweet vanilla crescents, refined with mildly aromatic rooibos caramel tea. A delicate creation, with an exceptional melt-in-the-mouth texture that gives something special to the Christmas cookie jar.
Ingredients for 2 baking trays
For the dough:
- 50 g ground almonds
- 50 g ground hazelnuts
- 250 g flour
- 70 g sugar
- 1 pinch of salt
- 200 g butter
- 2 egg yolks
- 5 packs of vanilla sugar
For sprinkling on top:
- ½ cup powdered sugar
- 4-5 tea bags TEEKANNE Rooibos Caramel
- Mix all ingredients and knead until the dough is smooth
- Put the dough in the fridge for approx. 2 hours to let it rest.
- Shape crescents and arrange them on a baking tray lined with parchment paper. Bake for 10 minutes at 190 ° on upper and lower heat until crescents are golden brown.
- Roll the warm crescents in a mix consisting of powdered sugar and rooibos caramel tea – for this, simply open up a tea bag carefully and mix it with the powdered sugar.
- Let cool down and enjoy.