For many, vanilla crescent cookies are as much a part of Advent as candles and tea. Delicately crumbly, buttery, and with a generous portion of real vanilla – it doesn't get much better. With BEU Permaculture Vanilla from our Permaculture Trade Shop, your cookies will not only have an intense aroma, but also a story of regenerative agriculture and fair cooperation with permaculture smallholder cooperatives .
Our vanilla products are produced in close collaboration with smallholder cooperatives in Uganda who work according to permaculture and agroforestry principles. This regenerates depleted soils, strengthens biodiversity, and enables local value creation. You can find out more on our Impact page .
What makes our BEU Permaculture Vanilla so special?
- 100% natural vanilla: no artificial flavors, no vanillin – just real vanilla bean with an intense, full-bodied aroma.
- Permaculture & Agroforestry: cultivated in diverse agroforestry systems that regenerate soils and strengthen ecosystems.
- Smallholder cooperatives: long-term partnerships instead of anonymous mass-produced goods – transparent value creation from the field to your kitchen.
- Lots of aroma, little effort: just one pod brings noticeably more depth to your vanilla crescent cookies.
Classic vanilla crescent cookies with permaculture vanilla
This version is based on a classic, well-rated recipe for vanilla crescent cookies – but with your aroma-intensive permaculture upgrade.
Ingredients (approx. 40–50 crescent rolls)
- 300 g wheat or spelt flour (type 630/550)
- 100 g ground almonds (blanched, preferably organic)
- 200 g butter (cold, in pieces)
- 80 g sugar
- 1–2 pods of BEU Permaculture Vanilla (pith & pod residue)
- 1 pinch of salt
- For rolling: approx. 80 g icing sugar
- 2 packets of vanilla sugar or 1 tsp ground vanilla
Tip: You can bake the scraped-out pod remnants along with the dough or add them to the powdered sugar so that nothing is wasted.
preparation
- Mix flour, ground almonds, sugar and a pinch of salt in a bowl.
- Cut the vanilla pods lengthwise, scrape out the seeds and add them to the flour mixture.
- Add the cold butter in cubes and quickly knead everything into a smooth shortcrust pastry. Don't knead for too long, so the dough remains nice and crumbly.
- Form the dough into a ball, wrap it in cling film and let it rest in the refrigerator for at least 30-60 minutes.
- Preheat oven to 170–180 °C (top and bottom heat). Line a baking tray with parchment paper.
- Shape the dough into rolls in portions, cut into small pieces, and form them into even crescent shapes (Kipferl). Place on the baking sheet.
- Depending on size, bake for approximately 10-12 minutes until the crescent rolls are light golden around the edges but still remain pale.
- Mix icing sugar with vanilla sugar (or ground vanilla). Carefully roll the still warm, but no longer hot, crescent rolls in the mixture.
- Allow to cool completely and store in a cookie tin – this way they will remain tender and aromatic for several weeks.
Vegan vanilla crescent cookies – plant-based & full of vanilla flavor
For those who abstain from animal products or want to add a plant-based touch to their cookie plate, there's this vegan option. The texture remains beautifully crumbly, and the aroma – just like in the classic version – comes from your Permaculture Vanilla.
Ingredients (approx. 40 crescent rolls)
- 280 g spelt or wheat flour (preferably organic)
- 100 g ground almonds
- 210 g vegan butter or plant-based margarine (preferably without palm oil)
- 70–80 g sugar (or fine raw cane sugar)
- 1–2 pods of BEU Permaculture Vanilla (pith & pod residue)
- 1 pinch of salt
- For rolling: Icing sugar + vanilla sugar or ground vanilla
When choosing margarine and almonds, make sure they are organic and have the shortest possible supply chains – this way the recipe fits perfectly with the permaculture philosophy.
preparation
- Mix flour, ground almonds, sugar, salt and the seeds from the vanilla pods in a bowl.
- Add vegan butter/margarine in small pieces and knead into a smooth dough. If the dough seems too dry, add 1–2 tablespoons of cold water.
- Shape the dough into a roll or ball, cover and let it rest in the refrigerator for at least 1 hour.
- Preheat the oven to approximately 180 °C (top/bottom heat) and prepare a baking tray.
- Take small portions of the dough, shape them into crescents and place them on the baking sheet.
- Bake for approximately 12-15 minutes, until the crescent rolls get a light color but are still pale.
- Let them cool briefly, then carefully roll the still warm crescent rolls in a mixture of powdered sugar and vanilla.
- Allow to cool completely and store in a tightly sealed container.
Conscious baking: How to combine enjoyment & impact
- Responsible vanilla: Every BEU Permaculture Vanilla pod represents cooperation with smallholder cooperatives that regenerate soils and strengthen local incomes.
- Few, good ingredients: With high-quality basic ingredients, you don't need artificial flavors or convenience products.
- Zero waste with the pod: Vanilla pulp goes into the dough, pod remnants can be preserved in sugar or used for vanilla extract.
- Share the story: When you give away your vanilla crescent cookies, briefly explain where the vanilla comes from – this turns a cookie into a small impact statement.
Whether classic or vegan: With BEU Permaculture Vanilla you not only get intense flavor in your vanilla crescent cookies, but also support an agriculture that regenerates soils and empowers people in smallholder cooperatives.
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