Name: Vegan Vanillekipferl
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Ingredients: 150 g Hemp Farm® Hemp Hearts; 180 g Dairy-free butter or margarine; 200 g Plain Flour; 50 g Hemp Farm® Hemp Protein Powder; 80 g Brown Sugar; 50 g Coconut Sugar; 1 tsp Vanilla Essence; 1 tbsp Icing sugar mixed with; 2 tbsp Caster Sugar; (For the extra vanilla kick add some vanilla paste or powder to the sugar mix).

Vanillekipferl (Vanilla Crescent Cookies) are traditional German Christmas Cookies made with ground nuts and dusted with vanilla sugar! They are tender, nutty and melt in your mouth. A perfect cookie to make ahead that’s always a hit.

We've adapted this traditional recipe to be vegan-friendly. Of course, feel free to substitute your preferred, or available, butter and sugar ingredients.

Cook Time15 mins

Ingredients

Use the check-boxes below and mark the ingredients as you go

Cookie Dough

150 g Hemp Farm® Hemp Hearts

180 g Dairy-free butter or margarine

200 g Plain Flour

50 g Hemp Farm® Hemp Protein Powder

80 g Brown Sugar

50 g Coconut Sugar

1 tsp Vanilla Essence

Coating

1 tbsp Icing sugar mixed with

2 tbsp Caster Sugar

(For the extra vanilla kick add some vanilla paste or powder to the sugar mix).

Directions

Preheat oven on fan bake to 150 degree Celsius

Knead all ingredients into a shortcrust pastry ball. Cover and rest the dough in the fridge for at least 45 – 60 minutes.

Take the cooled dough out of the fridge and start making your crescents.

Tip: Make a couple of rolls (approx. 3cm in diameter, put one back into the fridge while you are shaping your first lot) and cut into 5mm slices to roll into even sized crescents.
Put these on a lined baking tray with about 1 cm between them to allow some spread.

Bake for about 15 min – or until they start to brown at the edges.

Let the crescents cool slightly before sprinkling them with the sugar mix. Put into a cookie tin when completely cooled.