\n\t \n<\/p>\n
\n\tVanilla Crescents – Germany <\/strong><\/span>\n<\/p>\n \n\t100g butter, at room temperature<\/span>\n<\/p>\n \n\t100g plain flour<\/span>\n<\/p>\n \n\t25g fine corn meal<\/span>\n<\/p>\n \n\t65g ground almonds<\/span>\n<\/p>\n \n\t50g icing sugar<\/span>\n<\/p>\n \n\t1 large egg yolk<\/span>\n<\/p>\n \n\t1 vanilla pod<\/span>\n<\/p>\n \n\t100g white caster sugar<\/span>\n<\/p>\n \n\tPreheat oven to 180C. Cormbine the butter, flour and corn meal until it resembles breadcrumbs. Add the almonds, icing sugar and egg and mix until it forms a dough. Shape into a log, wrap in cling film and place in the fridge for about an hour. Split the vanilla pod and mix into the caster sugar. Remove the wrap from the dough and cut into 25 pieces. Roll each piece into log shapes, pinch each end and bend into a crescent shape [banana] Place on baking trays and bake for about 15 mins until golden brown. Dust liberally with the vanilla sugar.<\/span>\n<\/p>\n \n\t \n<\/p>\n \n\t <\/p>\n","protected":false},"excerpt":{"rendered":" Vanilla Crescents – Germany 100g butter, at room temperature 100g plain flour 25g fine corn meal 65g ground almonds 50g icing sugar 1 large egg yolk 1 vanilla pod 100g white caster sugar Preheat oven to 180C. Cormbine the butter, flour and corn meal until it resembles breadcrumbs. Add the almonds, icing sugar and egg and mix until it […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-12h","jetpack-related-posts":[{"id":3983,"url":"http:\/\/wenvoe.org.uk\/?p=3983","url_meta":{"origin":3985,"position":0},"title":"Snow Flakes – Bavaria","author":"Alan Williams","date":"28th November 2017","format":false,"excerpt":"\u00a0 Snow |Flakes - Bavaria 250g butter, melted 100g icing sugar A few drops of vanilla essence 100g plain flour 250g cornflour 50g ground almonds Melt butter in a small saucepan over low heat [ don't burn it ]. When cool add the vanilla essence. Sift remaining ingredients into a\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8702,"url":"http:\/\/wenvoe.org.uk\/?p=8702","url_meta":{"origin":3985,"position":1},"title":"Christmas Cookies","author":"Alan Williams","date":"29th November 2020","format":false,"excerpt":"MR GREEDY\u2019S KITCHEN Christmas Cookies White Chocolate Cranberry Cookies 1\/3 cup butter, softened 1\/2 cup packed brown sugar 1\/3 cup sugar 1 large egg, room temperature 1 tsp vanilla extract 1-1\/2 cups of plain flour 1\/2 tsp salt 1\/2 tsp baking soda 3\/4 cup dried cranberries 1\/2 cup white baking\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1819,"url":"http:\/\/wenvoe.org.uk\/?p=1819","url_meta":{"origin":3985,"position":2},"title":"Spanish Polvorones & German Lebkuchen","author":"Alan Williams","date":"30th November 2016","format":false,"excerpt":"\u00a0 Polvorones Christmas Walnut Cookies from Spain. 1 cup unsalted butter, room temperature 1\/2 cup caster sugar 2 cups plain flour 1\/2 cup ground walnuts 1 cup chopped walnuts Icing sugar to coat after baking + extra to serve Preheat oven to 160C fan Use an electric mixer, hand held\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8413,"url":"http:\/\/wenvoe.org.uk\/?p=8413","url_meta":{"origin":3985,"position":3},"title":"Blueberry Pudding","author":"Alan Williams","date":"5th October 2020","format":false,"excerpt":"Blueberry Pudding 300ml whole milk 284ml double cream 100g plain flour 75g caster sugar 2 large eggs beaten 1\/2 tsp vanilla extract 150g blueberries icing sugar to dust Lightly butter a 20cm oven proof dish. Preheat oven to 180C fan. In a pan heat the milk and cream until they\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9083,"url":"http:\/\/wenvoe.org.uk\/?p=9083","url_meta":{"origin":3985,"position":4},"title":"Cherry Bakewell Sponge Pudding","author":"Alan Williams","date":"1st February 2021","format":false,"excerpt":"Cherry Bakewell Sponge Pudding 6 tbsp cherry jam 200g butter, softened 220g golden caster sugar 3 large eggs 50g SR flour 140g ground almonds 1 tsp almond extract 50g flaked almonds icing sugar for dusting Heat oven to 160C fan. Drain the cherries. Add the syrup from the cherries and\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4441,"url":"http:\/\/wenvoe.org.uk\/?p=4441","url_meta":{"origin":3985,"position":5},"title":"Easter Chocolate Fudge Cake and Spanish Orange and Almond Cake","author":"Alan Williams","date":"27th March 2018","format":false,"excerpt":"\u00a0 Easter Chocolate Fudge Cake 150g unsalted butter, softened 150g light muscovado sugar 40g cocoa powder 150g self-raising flour 1 tsp baking powder 1\/2 tsp bi-carb of soda 2 large eggs 1 tsp vanilla extract 142ml soured cream 2 tbsp. golden syrup For the ganache; 250ml double cream 250g dark\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3985"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3985"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3985\/revisions"}],"predecessor-version":[{"id":3986,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3985\/revisions\/3986"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3985"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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