Mix the ingredients for the dough, knead and ideally store in the fridge overnight so that the moist ingredients are absorbed and an elastic dough is formed.
Shape the dough into a roll approx. 3-4 cm in diameter and divide it into 1-1.5 cm pieces. Form the vanilla crescents by hand and place on a baking tray or baking paper.
Preheat the Monolith grill to approx. 180°C indirect heat and insert a baking stone. Bake the vanilla crescents for approx. 12-15 minutes until they start to brown. Leave to cool on a wire rack for a few minutes, then dust the lukewarm crescents with powdered sugar in a bowl.
Stored in a tin, they will keep for about 4-6 weeks - if you can control yourself...
Have fun and bon appétit!
