Viennese Shortbread Biscuits Recipes

VIENNESE SHORTBREAD

Steps:

• Preheat oven to 160°C/325°F. Grease two large oven trays; line with baking paper.
• Beat butter, vanilla and sugar in a small bowl with an electric mixer until smooth. Add sifted flours and 1 tablespoon water; beat until just combined.
• Spoon mixture into a piping bag fitted with a medium fluted tube. Pipe 2cm × 6cm (¾in x 2½in) shapes onto trays, about 3cm (1¼in) apart.
• Bake for 15 minutes or until browned lightly and a biscuit can be pushed gently without breaking. Cool on trays.
• Sandwich biscuits together with ¾ teaspoon jam.
• Place chocolate in a medium heatproof bowl over a medium saucepan of simmering water (make sure the base of the bowl doesn't touch the water) stir until smooth. Remove bowl from heat. Dip biscuit ends in the chocolate; place on a baking-paper-covered wire rack to set.

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.
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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.

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!

SHORTBREAD BISCUITS

Steps:

• Sift flour with salt, then cream the butter and caster sugar together until pale and creamy. With the motor running, gradually add the egg; if the mixture looks like it's curdling then add a tbsp of sifted flour.
• Put the mixer on it's lowest setting and add the flour gradually. Stop mixing as the mixture comes together.
• Roll out onto a floured surface; about 5mm thick. Cut out biscuits using the metal cutter ring. Now bake for about 20-30 minutes until lightly brown in colour.
• Let the biscuits cool on a wire rack for 5 minutes.

VIENNESE WHIRLS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
• Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
• Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
• Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
• While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
• Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.