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- 500 g flour
- 120 ml oil
- 100 g powdered sugar
- 160 ml sparkling water
- A pinch of salt
- 1 vial vanilla essence
- 1/2 packet baking powder
- 200 g apple jam or any preferred jam
- 150 g powdered sugar for coating
Begin by placing the oil into a large mixing bowl, then add the powdered sugar. Mix everything together for two to three minutes using medium mixer speed.
After mixing well, pour in the sparkling water, vanilla essence, and pinch of salt. Continue stirring with a whisk until the mixture becomes smooth, creamy, and fully combined.
Next, gradually incorporate the flour previously mixed with baking powder. Knead slowly until the dough forms, becoming soft, elastic, and easy to shape without sticking excessively.
Shape the dough into a smooth ball, wrap it tightly in plastic food wrap, and refrigerate it for thirty minutes to rest, firm up, and develop structure.
Once chilled, remove the dough and lightly flour your work surface. Roll it into three small round sheets, shaping them evenly using a lid as guidance.
Cut each sheet into rectangular strips, place a small spoonful of apple jam on one end, then roll gently. Any preferred filling works beautifully here.
Line a baking tray with parchment paper, arrange the rolled cookies neatly, and bake them in a preheated oven at 180 degrees Celsius for twenty‑five minutes.
When the cookies finish baking, coat them generously in powdered sugar while still warm. Allow them to cool completely, creating tender, fragrant crescents with a delicate, melt‑in‑mouth texture.