Viennese Biscuits

"soft melt in the mouth biscuits, I suppose originally from Vienna. So simple and economical, can be made in half an hour"
 
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photo by Tina and Dave photo by Tina and Dave
photo by Tina and Dave
Ready In:
20mins
Ingredients:
3
Yields:
16 biscuits
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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!!
     
  4. Oh Ann, you have done it again. A perfect recipe!!!! I made these exactly according to directions. The only thing I didn't do was dip in chocolate. I served them with peach ice cream in little sundea dishes and it was a beautiful presentation. This will be a keeper for sure.
     
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RECIPE SUBMITTED BY

London, England. Now work as a cook in a nursery but have cooked all my life from a child. Have travelled the world and picked up cuisines and people on the way. Although Im just cooking basic kids stuff for work, I love cake decorating and private catering on all levels
 
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