How to Make Soft Vanilla Kiflice
Make tender vanilla kiflice with finely ground walnuts, butter and a delicate vanilla-sugar coating, plus practical make-ahead tips for busy weeks.
By HomeChefs Kitchen Team · · No ratings yet
- Servings
- 8
- Preparation
- 25 min
- Cooking
- 12 min
Tender crescents that fit your weekly plan
Vanilla kiflice are small crescent biscuits known for their delicate, crumbly texture and generous vanilla-sugar coating. “Soft” here means tender and melt-in-the-mouth rather than cakey. The key is to keep the dough supple, shape it gently and remove the biscuits from the oven while they are still pale.
Use butter that is pliable but not greasy or melted. Finely ground walnuts also matter: coarse pieces can make the crescents crack as you shape them. Once the flour is added, mix only until the dough holds together. Overworking it can produce firmer biscuits.
Make-ahead tips for busy households
Kiflice are particularly useful for weekly planning because the shaped dough freezes well. Arrange the unbaked crescents on a tray, freeze until firm, then transfer them to a sealed container. Bake directly from frozen, allowing about two extra minutes and watching for lightly coloured edges.
For ready-to-eat biscuits, let them cool completely before placing them in an airtight container; packing them while warm can create condensation and soften the sugar coating. Store at room temperature for up to five days. Separate layers with baking paper so the crescents keep their shape and coating.
Ingredients
- 180 gplain flour
- 60 gfinely ground walnuts
- 125 gunsalted butter, softened
- 90 gicing sugar, divided
- 8 gvanilla sugar
- 5 mlvanilla extract
- 15 mlmilk
- 1 gfine salt
Method
Heat the oven to 170°C and line a large baking tray. In a bowl, mix the plain flour with the finely ground walnuts.
Beat the softened butter with 40 g of the icing sugar, the vanilla extract and the salt until smooth and creamy, without whipping in too much air.
Add the flour and walnut mixture. Pour in the milk and mix gently just until a soft dough forms. If it feels warm or greasy, refrigerate it for 15 minutes before shaping.
Divide the dough into 32 equal pieces. Roll each piece into a short, slim rope with tapered ends, then curve it into a crescent. Arrange the crescents on the prepared tray with a little space between them.
Bake for 10–12 minutes, until the biscuits look dry on top and their edges are only faintly golden. Leave them on the tray for 3 minutes so they firm up slightly.
Combine the remaining 50 g icing sugar with the vanilla sugar. Gently roll the warm kiflice in the mixture, then transfer them to a rack to cool completely. Dust with any remaining vanilla sugar mixture before serving.
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