Viennese Biscuits – Melting Moments

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A close up photo of Viennese biscuits and a chocolate pot

You don’t see Viennese Biscuits around too much these days.  I think it might have something to do with the vegetable shortening that’s used in some of the cheaper commercial ones.

I promised someone on Facebook that I’d share this recipe.  I’m making them for Open Day. I’ve made them mini, so you can fit more in as you walk around the table.  No good if you’re full after a couple of samples!

Image of piped Viennese biscuits on a tray

My Nan made the most delicious Viennese or melting moments.  This recipe isn’t hers, but I think it’s pretty close.

Viennese biscuits aren’t meant to be super sweet, the chocolate on the end is there to add a little more sweetness.  If you don’t want to pipe them, although you should it’s good practice; you can make normal freezer biscuits.

“How,” you say?

Just shape the dough into a log and wrap in plastic wrap, then freeze or refrigerate until it’s firm enough to slice into discs.  Ta Da biscuits.  😉  You can bake them from frozen or semi-frozen its ok.

A close up photo of Viennese biscuits and a chocolate pot

Viennese Biscuits Recipe

5 from 1 reviews
Viennese Biscuits
 
Viennese biscuits
Author:
Serves: depends on the size
Ingredients
  • 200 g unsalted butter
  • 80 g icing sugar
  • 200 g plain flour
  • 25 g cornflour
  • 200 g dark or milk chocolate
Method
  1. Line a baking tray with baking paper and heat the oven to 190°C.
  2. Using an electric whisk, beat the butter and icing sugar together until really soft and creamy.
  3. Add the flour and cornflour and mix by hand at first so the flour does not fly everywhere, then using the electric whisk, beat until a soft dough (the dough should be soft enough to pipe).
  4. Carefully spoon the mixture into the piping bag and pipe sausages of mixture onto the tray, leaving about 3 cm between the biscuits.
  5. Bake for 10–15 minutes, or until golden brown. Leave to cool for a few minutes on the tray then transfer to a wire rack.
  6. When they are completely cold, melt the chocolate in a bowl over a pan of boiling water. Dip each end of the biscuits into the melted chocolate. Leave the biscuits to set on a sheet of baking paper, so they do not stick.
  7. Store in an airtight tin for up to 2 weeks.
Chef Notes
You can use a round piping bag or star. Up to you what look your after.

I chilled the mix a little before piping but if you chill too much you won't be able to squeeze it out of the bag. Chilling them lifts them a little higher on the tray when baked off.

 

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Pinterest Image How to Viennese recipe

Another biscuit my Nan would make were Monte Carlos.  Check this recipe out!

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