Butter Crescent Cookies without Egg – Easy and Delicious – 14 Dec 13

The sugar that one can buy in Germany is already quite fine and can be used just as it is. In India however we have bigger pieces and we need to grind the sugar into powder first. The important thing is that the sugar pieces have to melt into the fat and mix well. We are using ghee here but you can also use butter. Just place it outside the fridge half an hour before you start preparing the batter so that it is soft enough.

Mix the three ingredients together and knead the batter nicely so that you can form it into a ball in the end. Place that ball in a bowl and let it rest with a towel over the bowl for the next hour.

After giving the batter this time, you need to separate it into small pieces. In order to do this, you can either just tear off as much as you need for one cookie or you roll the batter with the hands on a surface with a little bit flower on it until it is long and quite thin. Then take a knife and cut it into pieces of about the same size. The size of each cookie is completely up to you – make smaller pieces and get smaller ones, make bigger pieces and get bigger ones.

Take one of the pieces into the hands and form it into a roll which you then bend slightly and place it onto a tray with baking paper. If you don’t have baking paper, spread some ghee or butter onto a tray and spread a light layer of flour on top – that will prevent the cookies from sticking to the tray. Form the other cookies and place them on the tray, keeping two centimeters distance in between the crescents.

Once all are formed, place them in the oven and bake them at 150 degrees centigrade for about ten minutes on the medium shelf of the oven. Take care not to forget the time – these cookies easily burn! Once the time is over, take them out and let them cool down while on the tray. They break easily when they are hot, so just wait and then softly lift them off the tray onto a plate. Sprinkle some powdered sugar on top and there you are!

Enjoy!