Prep 30 mins
Cook 15 mins
This is a delicate biscuit that is really nice with a cup of coffee or tea. I also make these as gifts and place them in a square cardboard cake tray and wrap in cellophane with a beautiful ribbon.
- 125 g butter
- 1 teaspoon vanilla essence
- 1⁄4 cup caster sugar
- 1⁄4 cup brown sugar
- 1 egg
- 2 tablespoons cream
- 1⁄2 cup hazelnut meal
- 1⁄2 cup self-raising flour
- 1 1⁄4 cups plain flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup icing sugar, approx for decoration
- 250 g dark chocolate or 250 g milk chocolate or 250 g white chocolate, your choice
- Beat butter, essence, caster sugar, brown sugar and egg in a small bowl with electric mixer until smooth.
- Stir in cream, hazelnut meal, flours and cinnamon.
- Turn dough onto floured board and knead gently until smooth.
- Cover and refridgerate for 30 minutes.
- Shape level tablespoons of dough into crescents by rolling between hands and making horseshoe shapes.
- Place about 3 cm apart on greased oven trays.
- Bake in moderate oven for about 15 minutes or until browned.
- Lift onto wire racks and cool.
- Melt chocolate in a double saucepan or in the microwave.
- Be careful when melting chocolate in the microwave.
- It burns very easily.
- Cook on low for 15 seconds at a time and stir each time until it is melted.
- Transfer chocolate into a deep bowl.
- Dip crescents, open end first, into chocolate and drain well.
- Place onto baking paper to set.
- Dust with icing sugar and serve.