Chocolate Cresent Biscuits

    (15)
    2 hours 52 minutes

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


    14 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (15)

    Reviews in English (12)

    by
    18

    For those who have no vanilla sugar, see note below from Allrecipes! vanilla sugar Wonderfully fragrant and flavorful sugar made by burying vanilla beans in granulated or confectioners' sugar-usually in the proportion of two beans for each pound of sugar. The mixture is stored in an airtight container for about a week before the vanilla bean is removed. The result is a delicious and perfumy sugar that can be used as an ingredient or decoration for baked goods, fruit and other desserts. Vanilla beans may be reused in this fashion for up to 6 months.  -  08 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    13

    These were really easy to make for my 6 year old daughter and I. We went a little overboard with the melted chocolate... we dipped each cookie until it was half covered!!! We also made our own vanilla sugar: 1/2 cup white sugar, 1/4 tsp vanilla extract in a freezer bag. we let the mixture dry while the dough was sitting. The sugar became clumpy, so we crushed it back to granulated form. It worked perfectly! Great recipe!  -  02 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    9

    These were great and easy to make  -  21 Jan 2008  (Review from Allrecipes USA and Canada)

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