Viennese Shortbread Biscuits

Total Time
40mins
Prep 20 mins
Cook 20 mins

From Chef Rob Scott on Australia ABC network.

Directions

  1. Cream the butter and sifted icing sugar until the mix is light and fluffy, then beat in the eggs and a few drops of lemon essence. Using a wooden spoon, gently fold in the sifted flour.
  2. Pipe small shapes using a star tube onto greaseproof paper, then bake at 200C until light golden brown in colour.
  3. Note: You can pipe difference shapes like rosettes, whirls or stars, or place a glaced cherry in the centre as decoration prior to baking. When the biscuits have cooled after baking, you could half-dip them in chocolate, or pipe chocolate onto them.

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