Ingredients

The following ingredients have 4 Servings
  • 4 tsp psyllium husks (for GF version only)
  • 100 g / 3.5 oz vegan butter or refined coconut oil, solid
  • 60 g / 6 tbsp icing sugar, divided
  • 125 g / 1 cup all purpose flour or GF flour mix
  • 50 g / ½ cup finely ground almonds* or almond flour
  • 1/8 tsp salt
  • ¼ tsp ground cardamom (optional)*
  • 7 ml / 1½ tsp vanilla extract
  • 2.5 ml / ½ tsp almond essence (optional)
  • ½ tsp vanilla powder or ½ vanilla pod, seeds scraped (optional)

Instruction

  • If making gluten-free version, hydrate psyllium husks in 2 tbsp water, set aside to jellify.
  • Cut vegan butter (vegan block) or coconut oil into small dice. Use refined coconut oil for a coconut free taste. Use only 80 g (2.8 oz) of butter for gluten-free version or else the dough will be too wet and crumbly.
  • Place 40 g / ¼ cup icing sugar, flour, almond flour (or ground almonds), salt and cardamom (if using) in a food processor together with cubed fat. Pulse a few times, until the fat gets evenly distributed and the mixture sticks together when you pinch it. Alternatively, you could make the dough by hand, using a pastry cutter (or two knifes) first and then your fingers.
  • Next, add in vanilla extract or paste, almond essence and (if making these gluten-free) rehydrated psyllium husks and pulse again. If using powdered vanilla, you may need to add a teaspoon of water if the dough is still too dry to come together. Transfer to a bowl and shape the dough into a disc. Wrap in clingfilm or baking paper and refrigerate for at least 60 minutes (or longer). I found that the gluten-free version needs a bit longer in the fridge (4 hrs or longer).
  • While the dough is resting, mix icing sugar with vanilla powder or vanilla seeds (from a pod) to dust the cookies with as soon as they leave the oven. If you only have the liquid form of the vanilla, skip and simply use icing sugar on its own. Prepare a baking tray.
  • 15 minutes before the cookie dough is ready to roll, preheat the oven to 175° C / 345° F.
  • Divide the dough into 4 equal portions, roll each into a finger width snake, cut into 7.5 cm / 3 inch segments and shape into crescents. Alternatively, using scales - form crescents out of 15 g / ½ oz portions of the dough.
  • Arrange the crescents on a paper-lined baking tray and bake until lightly golden, about 10-12 minutes.
  • Dust them with vanilla icing sugar whilst still warm and allow them to cool down completely before removing from the baking tray. Store in an airtight cookie jar.