Viennese Biscuits

ann teapot's Note:

soft melt in the mouth biscuits, I suppose originally from Vienna. So simple and economical, can be made in half an hour

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Yield: 16 biscuits

• 4 ounces soft butter
• 1 ounce sifted icing sugar
• 5 ounces plain flour

Directions:

1. Beat butter and sugar till pale.
2. To quicken it up slightly, beat over a bowl of hot water but not too much it shouldn't be runny Sift in flour.
3. Put mixture in a large star piping bag and pipe as you want.
4. Tradionally this should be tubes or whirls.
5. Chill for 15 minutes.
6. bake 10 minutes at 190°C.
7. They should not be brown, they stay pale.
8. When cool-- melt some chocolate, I use a mixture of 70% cocoa butter and ord.
9. milk use a small deep container (egg cup is good).
10. dip each tube or whirl in chocolate.
11. lay on baking parchment and set in fridge.
12. Great to serve with ice cream or my.
13. SUMMER AVALANCHE (posted too).
14. i'm drooling already!

Reviews

[Emma Stewart]

I am really pleased to have found this recipe as I love viennese biscuits. The only changes I made were I used 2oz of icing sugar and added a couple of drops of vanilla and a few capfulls of milk this made the biscuits extremely light.

[Ema87]

I tried this method yesterday, i found there to be too much butter and that when they came out, they were so greasy that you'd get a heart attach just touching them! They did smell yummy thought!

[Tina and Dave]

These are my favourite biscuits - I can't believe I've found this recipe and made them myself!! I didn't have a big star thing (!) (I'm new to piping bags!) so made some small fluted ones and some sandwiched with chocolate. Maybe I'll post a photo as I am very proud! Thank you, Ann, just what I needed on a dreary British Monday!!