Chocolate Cresent Biscuits

    Chocolate Cresent Biscuits


    14 people made this

    This is a Hungarian biscuit called kifli, traditionally made in a crescent shape and dipped in chocolate.

    Serves: 15 

    • 170g unsalted butter, softened
    • 1/2 cup (100g) white sugar
    • 2 egg yolks
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour
    • 1/2 cup (100g) vanilla sugar
    • 60g dark chocolate, chopped

    Preparation:40min  ›  Cook:12min  ›  Extra time:2hours resting  ›  Ready in:2hours52min 

    1. Cream together the butter with the sugar in a large mixing bowl. Beat in egg yolks and vanilla. Gradually beat in flour.
    2. Turn into a ball, cover and let stand at room temperature for 2 hours.
    3. Preheat oven to 190 degrees C.
    4. To form the biscuits, roll about 1 tablespoon of the dough in the palms of your hands. Then continue rolling to form a rope about 8 cm long and 1 cm thick. Bend rope to form crescent. Repeat with remaining dough, placing on ungreased baking trays about 3 cm apart.
    5. Bake for about 10 to 12 minutes. Biscuits should be white in colour. Let cool on baking trays for 5 minutes to prevent breaking. Then, while biscuits are still warm, carefully roll in vanilla sugar. Repeat with remaining biscuits. Cool biscuits completely.
    6. Melt chocolate in a double boiler set over low heat. When biscuits are cool, dip tips of each biscuit in melted chocolate then set on waxed paper to dry.

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