Finished off a neat little apron this morning - how twee am I?
To quote my father - "such domestication in one so young"
To quote my father - "such domestication in one so young"
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What must you do with a new apron?
Test it of course!
Cue one batch of vanillekipferl - I'll include the recipe - they're just too yummy not to share -
(Adapted from a recipe by Rachel Allen)
1. Ingredients:
350g plain flour
2 tsp baking powder
100g caster sugar
60g ground hazelnuts
Pinch of salt
250g softened butter
2.5 tsp vanilla extract
(make sure it's a good quality strong one)
1 egg, beaten
5-6 tablespoons icing sugar
2. Add all the dry ingredients, except the icing sugar,
together in a bowl and whisk them. Whisking helps
to keep everything nice and light without having to
sift it all.
3. Mix in the wet ingredients with a wooden spoon to
form a nice soft, slightly squidgy dough.
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4. Flatten it into a disk about 2cm thick, wrap in cling
film and chill in the fridge for 30 minutes.
5. Preheat your oven to 180'C at this point.
Roll walnut-sized balls of dough and now you have
a decision - which shape? I chose heart shaped
this time, to match my apron. Traditionally, kipferl
are crescent shaped, from the word kipfel in
German. Shape your biscuits and lay them out on
a lined baking tray. They don't need much spacing
as they don't tend to spread too much.
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6. Bake your biscuits in the oven for about 10-15
minutes until pale golden. They'll also feel
pretty firm now. Allow to stand on a cooling
rack for a few minutes.
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7. Whisk the icing sugar in a wide, shallow bowl.
Once the biscuits have almost cooled, but
not completely, toss them in the sugar to
coat completely in sweet, white powderiness.
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This recipe makes between 40 and 60 biscuits and they keep well for around 3 days. Keep the leftover icing sugar in the tin or bag with them and then shake before serving to keep them well coated.
Enjoy!
-sb
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