Best Viennese Biscuits Recipes

VIENNESE SHORTBREAD BISCUITS

Steps:

• Cream together butter and sugar until light and fluffy.
• Add essence.
• Beat well.
• Fold in sifted flours and salt.
• Fill into piping bag fitted with fluted tube.
• Pipe into straight lengths or different shapes on greased oven tray.
• Bake in a moderate oven for 12- 15 minutes or until golden.
• Cool on tray.
• Leave plain or dip one end in about 125 gm (4oz) of melted dark chocolate for a pretty effect.
• Serve and enjoy!

VIENNESE BISCUITS

Steps:

• 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!

VIENNESE BISCUITS (COOKIES)

Steps:

• Cream butter and sugar thoroughly.
• Add sifted drinking chocolate and flour.
• Mix well to form a soft dough.
• Pipe onto greased or lined oven trays using a 1cm star nozzle - or roll into small balls.
• Bake at 180 degrees celsius for 20 minutes.
• When cold, dust with icing sugar or extra drinking chocolate.

CHOCOLATE VIENNESE BISCUITS

Steps:

• Preheat oven to 180 degrees C.
• Grease 2 large baking sheets.
• Into a bowl sift together the flour,cocoa and cornflour.
• In another large bowl beat the butter and icing sugar until fluffy.
• With the beater on low speed gradually add in the flour mixture and vanilla essence until it becomes a soft dough.
• Shape into'bar' shapes about 10cm long by 5cm wide.
• Bake about 15-20 minutes, rotating baking sheets at half-time.
• Keep an eye on them as they should only be slightly firm and all ovens are different.
• Cool on wire cooling rack until cool and firm.
• Dust with icing sugar.
• Dip one end of each cookie into melted chocolate and place back onto greaseproof paper and allow chocolate to set.
• Store in container with waxed paper between layers.

VIENNESE SHORTBREAD BISCUITS

Steps:

• 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.
• Pipe small shapes using a star tube onto greaseproof paper, then bake at 200C until light golden brown in colour.
• 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.