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    Natasha Solomons's vanilla crescents

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    Natasha Solomons's vanilla crescents

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Makes: 20


    • 50 g semolina
    • 170 g plain flour
    • 1 drop almond essence
    • 140 g Cooks' Ingredients Fairtrade vanilla sugar
    • 115 g butter, softened


    1. Preheat the oven to 180C, gas mark 4. Beat the butter, 85g vanilla sugar and almond essence together, then add the flours to make a rough dough.
    2. Dust a work surface with the remaining sugar, then with your fingers, roll out small 8cm sausage-shaped pieces and pinch them into crescents. Place them onto a baking tray lined with greaseproof paper.
    3. Bake for about 18-20 minutes, until golden brown. Cool on a wire rack before serving.

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