In a large bowl, mix all the ingredients and knead into a crumbly dough.

Cool the dough wrapped in cling film for one hour.

Preheat oven to 350F (180C).

Divide the dough into several portions (keep the dough in the fridge and only work with small portions) and form into rolls. Cut small slices, roll between hands and form crescents. Place the kipferl far enough on a sheet of baking paper (if the dough is too soft, rest the kipferl in the fridge for 15 minutes before baking).

Bake for about 10-12 minutes - don't over bake them, they should be light golden in colour, sprinkle with vanilla icing sugar and then allow to cool.