Vanillekipferl and Hot Chocolate for Santa (and myself)

December 30, 2008



‘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!


Ok we did and he must’ve been happy because I got what I want in my stocking on Christmas morning…an Apple iPod Touch for my ginormous collection of music and a new Garmin GPS. I also wanted a new Kitchenaid but I think I’ve been spoilt enough!

On another note, this will be my last post of 2008. This blog has been up for about 2.5 months and it has far exceeded any expectations. A big thanks to Mr S. for his support and also to the Sydney food bloggers who welcomed me with open arms (they really are a nice bunch of people!). More importantly, a big thanks to you, the readers, for your kind messages and comments. It’s nice to know that people out there appreciate what you do. Happy new year everybody and a big cheers to 2009! 

Vanillekerpfil (Vanilla Crescents)


Ingredients

200g butter – softened
60g icing sugar
100g ground almonds
280g plain flour

To dust:
icing sugar
vanilla sugar

Hot Chocolate
25g of couverture dark or milk chocolate (approximately per person)
cream or milk

 


Method 

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.