Crumble the butter and flour and prepare a shortcrust pastry with the remaining ingredients. Let the dough rest for 1 hour.
Then form two finger-wide rolls, cut down slices and shape them into croissants.
Place on a baking tray lined with baking paper and bake at 170 °C until golden brown.
After baking, carefully turn the spelt vanilla crescents in powdered sugar with vanilla sugar.
Preparation Tip:
The spelt vanilla crescents can also be prepared with hazelnuts.