Recipes

Vanilla-Rooibos Christmas Cookies

30. 11. 2017

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Recipes

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Christmas classics made in a special way.

South African inspired Christmas cookies

Special Christmas baking: Delicious vanilla crescents with rooibos tea

The air is filled with the wonderful scent of cookies and tea, the shop windows are decorated with Christmas motives and out of the shops you can hear the sound of Christmas carols – for a lot of people the most beautiful time of the year is ahead. What would be Christmas time without delicious Christmas cookies? We were looking through grandma’s recipe collection and created a very special recipe with our favorite Rooibos tea for you.

A classic version amongst Christmas cookies re-interpreted

Who doesn’t know them? Nutty, delicate, and wonderfully sweet: vanilla crescents. Popular among the young and old. No wonder, no one can resist the delicious smell of the vanilla cookies. And even though there is nothing better than the traditional recipe from grandma’s handwritten cook book, we have dared to give an exotic touch to the traditional vanilla crescents – we are delighted!

Recipe for vanilla crescents with rooibos tea

Ingredients for 2 baking trays

For the dough:

50 g ground almonds
50 g ground hazelnuts
250 g flour
70 g sugar
1 pinch of salt
200 g butter
2 egg yolks
5 packs of vanilla sugar

For sprinkling on top:

½ cup powdered sugar
4-5 tea bags TEEKANNE Rooibos Caramel

Preparation:

Mix all ingredients and knead until the dough is smooth
Put the dough in the fridge for approx. 2 hours to let it rest.
Shape crescents and arrange them on a baking tray lined with parchment paper. Bake for 10 minutes at 190 ° on upper and lower heat until crescents are golden brown.
Roll the warm crescents in a mix consisting of powdered sugar and rooibos caramel tea - for this, simply open up a tea bag carefully and mix it with the powdered sugar.
Let cool down and enjoy.