How to make Croatian Vanilla Kiflice

How to make Croatian Vanilla Kiflice

February 13, 2019 2 Comments

 

I enjoy baking, however have always been a bit intimidated to bake Croatian cakes! I mean, it’s taken me 8 years to make my first Croatian cake unsupervised. I decided to start out with something simple and easy. We had a Dalmatian BBQ to go to so it was the perfect reason to try and make Croatian Vanilla Kiflice. I could bring 1 batch to the party and leave 1 batch at home for the family to enjoy.

I searched around for recipes and found the most easy to follow recipe (definitely for a first-timer) at Chasing the Donkey https://www.chasingthedonkey.com/croatian-cooking-vanilin-kiflice-recipe-vanilla-crescent-cookies/ Chasing the Donkey, thank you for an awesome recipe!

I had most of the ingredients at home and only really had to go to the shops for the walnuts! As I continue to make Croatian cakes, walnuts will be a staple in the pantry.

I’ve added some notes and photos of my experience making these delicious easy-to-make vanilla kiflice to the recipe from Chasing the Donkey below.

 

Ingredients to make Vanilla Kiflice:

Makes approx. 40 cookies dependant on the size of your cookies (Uppermoda note: I doubled the recipe to have a batch for the party and a batch for home.)

  • 300g flour (Uppermoda note: the type of flour wasn't specified in the original recipe, however I used all purpose flour)
  • 200g butter (softened) (Uppermoda note: this is imperative to ensure the butter is evenly spread throughout the dough)
  • 75g sugar (Uppermoda note: the type of sugar wasn't specified in the original recipe, however I used caster sugar)
  • 100g ground walnuts 
  • 1 egg white
  • 10 g vanilla sugar
  • Pinch of salt
  • Icing sugar (optional) for sprinkling on top

How to make Croatian Vanilla Kiflice

How to Make Vanilla Kiflice:

  • Place all of the ingredients in a large bowl and kneed until combined
  • Shape the dough into a ball, and cover with plastic wrap and chill in the refrigerator for at least half an hour (Uppermoda note: I chilled it for 1 hour as I made this in the hot Australian summer and wanted to ensure the butter was chilled)
  • Take a small piece of dough, and using both hands, roll, and form into a “U” shape. (Uppermoda Note: when rolling the dough I ensured the middle part was fatter than the ends so that when I shaped it into a “U” shape, it looked more like the kiflice shape I had seen before.
  • Place the crescents onto parchment paper on a baking tray and bake in the heated oven (200 degrees C) for 10-12 minutes or until the edges begin to turn golden
  • Take out from the oven and let them cool completely before removing them from the tray
  • Once the cookies have cooled, coat them in the icing / powdered sugar
  • Stored in an airtight container in a cool, dry place, these cookies will keep for several weeks and are perfect for company, and are best served with a cup of tea or coffee.

Note: There is a cookie press for a similar shape of cookies so if you have one at home feel free to use it.

One more suggestion before the end, as you can see in this recipe there is no egg yolk. If you wish to use an egg yolk you can – you will get a dough that is much easier to work with but the cookies will not be as light and mouthwatering.

Write in the comments below your feedback on this recipe or about your experience making kiflice! We would love to hear from you!

Uppermoda makes Vanilla Kiflice

How to make Croatian Vanilla Kiflice

How to make Croatian Vanilla Kiflice by Uppermoda

How to make Croatian Vanilla Kiflice

How to make Croatian Vanilla Kiflice by Uppermoda

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2 Responses

Meagan Hadusek
Meagan Hadusek

April 14, 2019

Hi De, thanks for your comment. I’ve updated the ingredients list based on what I used. The original recipe didn’t specify these items either, however I have updated with the ingredients I used to make these. Also, I’ve been given a recipe for Vanilla Kiflice with Self Raising Flour which I will make soon as they are supposed to be more fluffy. Let me know if you have any more questions.

De
De

April 13, 2019

Just would like you to be more specific with ingredients. Is the flour plain, or self raising. Sugar, caster, icing or normal sugar? These things make a difference.

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