Crucial for Vanille Kipferl (Vanilla Crescents) at Christmas time, this is a staple in many German baking recipes.
Outside of Europe its not always readily available, and if it is,it often costs as much as the rest of the ingredients put together.
So, make your own! Its super easy, and you always have it in the cupboard as it has no expiry date :-)
500g castor sugar(extra fine sugar)
2 vanilla pods
Cut open the vanilla pods,length ways and place into a jar. Fill the jar with the sugar and seal. Leave to stand at least 2 weeks before using it - 4 - 6 weeks would be even better.
The sugar takes on the vanilla flavour and can be used like vanillin in the German recipes - 3 level teaspoons would equal 1 sachet.
Outside of Europe its not always readily available, and if it is,it often costs as much as the rest of the ingredients put together.
So, make your own! Its super easy, and you always have it in the cupboard as it has no expiry date :-)
500g castor sugar(extra fine sugar)
2 vanilla pods
Cut open the vanilla pods,length ways and place into a jar. Fill the jar with the sugar and seal. Leave to stand at least 2 weeks before using it - 4 - 6 weeks would be even better.
The sugar takes on the vanilla flavour and can be used like vanillin in the German recipes - 3 level teaspoons would equal 1 sachet.
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