Vegan Christmas classic – crumbly vanilla crescents

PREPARE THE DOUGH

Put the tigernut flour, vanilla pudding mix, ground almonds, raw cane sugar, agave syrup, vanilla seeds and a pinch of rock salt in a bowl and mix together using a mixer. Cut the vegan butter into small pieces, add them and knead together with the other ingredients to form a smooth dough. Cover the dough and leave it to rest in the fridge for 1 hour. 

BAKE THE VANILLA CRESCENTS

After the cooling time, remove the dough from the fridge and divide it into two equal-size pieces. Shape the pieces into long rolls with a diameter of approx. 3 cm. Cut the rolls into approx. 1-cm thick slices. Make crescent shapes out of the slices and put them on the tray. Bake the crescents in the BORA X BO (140°C/20% humidity) for 10 to 12 minutes. Leave the crescents to cool on the tray. To finish, sprinkle with some organic icing sugar.