‘Twas Christmas eve and after a casual family dinner and a spontaneous bout of bowling at Strike Bowling Bar, Mr S. and I arrived home with a severe case of the sweet munchies.
Now I was one of those children that insisted on leaving milk and cookies to tide Santa Claus over on his annual festive mission so in an act of childhood nostalgia, I thought a similar theme was appropriate on this night. It’s not milk and cookies but it’s so much more better.
These quaint almond crescents are almost like shortbread in its melt-in-your-mouth goodness and the dusting of vanilla icing sugar gives it that Christmassy look. The hot chocolate is also the ideal pool to dunk these sweet gems in and also to gently lull us to sleep. The leftover batch of cookies also proved popular the next day as a pre-dinner snack and as an accompaniment to tea and coffee after the Christmas feast.
Better than ye olde milk and cookies, I’m sure Santa would’ve appreciated these as much as we did….if we left some for him of course!
Vanillekerpfil (Vanilla Crescents)
200g butter – softened
60g icing sugar
100g ground almonds
280g plain flour
25g of couverture dark or milk chocolate (approximately per person)
cream or milk
Preheat oven to 180°C and lightly greased a non-stick baking tray or line with baking paper.
Cream the butter and icing sugar together until light and fluffy.
Stir in the ground almonds, then gradually stir in the flour until it forms a dough.
Roll walnut-sized pieces of dough into balls then form it into crescent shapes and place on baking tray.
Bake in oven for 20 minutes or until just beginning to colour. Do not overbake as the cookies will continue to bake and brown out of the oven.
Cool cookies on a wire rack.
Sift some icing sugar together with the vanilla sugar and dust over cooled cookies. Store cookies in an airtight container.
To make hot chocolate:
For each person, melt the dark or milk couverture chocolate with some cream or milk in a saucepan over a low heat. Add more milk or cream for a hot chocolate drink or add more chocolate for a thicker chocolate consistency for dipping.