Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Beat butter, essence, caster sugar, brown sugar and egg in a small bowl with electric mixer until smooth.
  2. Stir in cream, hazelnut meal, flours and cinnamon.
  3. Turn dough onto floured board and knead gently until smooth.
  4. Cover and refridgerate for 30 minutes.
  5. Shape level tablespoons of dough into crescents by rolling between hands and making horseshoe shapes.
  6. Place about 3 cm apart on greased oven trays.
  7. Bake in moderate oven for about 15 minutes or until browned.
  8. Lift onto wire racks and cool.
  9. Melt chocolate in a double saucepan or in the microwave.
  10. Be careful when melting chocolate in the microwave.
  11. It burns very easily.
  12. Cook on low for 15 seconds at a time and stir each time until it is melted.
  13. Transfer chocolate into a deep bowl.
  14. Dip crescents, open end first, into chocolate and drain well.
  15. Place onto baking paper to set.
  16. Dust with icing sugar and serve.

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