Wednesday, 13 March 2013

Viennese Biscuits

I'm feeling very productive today and after a busy evening, decided to keep my baking themed week going my whipping up a batch of Viennese biscuits before bedtime. I've churned out many biscuits over the last few months but these are a definite winner. Molly has always loved these biscuits and will often buy them in Marks & Spencer's. Following the taste test, he has given me the thumbs up so I know the recipe is good to go! These biscuits which originate from Austria are incredibly light and crisp and are perfect with a cup of tea or strong coffee. 

175g butter
60g sugar
175g self-raising flour
2-3 tbsp of milk
80g dark chocolate (broken into pieces)

1. Line and grease two baking trays. Preheat the oven to 140C. 
2. Cream the butter and sugar together until pale and thick. 
3. Next add the flour and beat until all the ingredients are well combined. Add the milk, a little at 
    a time until the mixture is a soft consistency suitable for piping.
4. Place the mixture in a piping bag and using a medium star nozzle, pipe 6 cm zig-zags as 
5. Bake for 20 minutes or until golden. Then place on a wire rack to cool.
6. Melt the chocolate in a heatproof bowl set over a pan of hot water. Dip one half of the biscuit 
    into the chocolate and then return to the wire rack to cool.

E-D's Notes
- These biscuits are just beautiful, really light and sweet in contrast to heavy buttery shortbread. 
- Of course there are lots of possibilities for different types of chocolates for dipping (e.g. white  
  chocolate, orange chocolate or even mint!). 

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