Viennese Biscuits
This is an old recipe that I haven't made for a long time, taken from my first cookery book that I was given back in 1977. So I decided to dig out the recipe and make these lovely biscuits. I decided not to fill them with the buttercream, but just dip each end into melted chocolate, but it's entirely up to you.
Ingredients:
100g butter, softened and at room temperature
25g icing sugar
150g plain flour
Buttercream:
50g butter
100g icing sugar
25g dark cooking chocolate
Method:
Cream the butter and sieved icing sugar until soft and fluffy. Stir in the sieved flour and mix well. If the mixture is too stiff to pipe then you can add a few drops of milk to soften it slightly. Put the mixture into a piping bag fitted with a large star nozzle and pipe into fingers onto a lined baking tray. You can pipe these into small circles, rosettes or fingers.
Put into the fridge for at least 15 minutes to chill.
Bake in an oven 190 C, 375F or Gas mark 5 until they are just beginning to turn golden brown, about 10 minutes.
Cool on a wire rack.
If using the buttercream, cream together the butter and icing sugar for the filling.
Melt the chocolate.
When the biscuits are cold, sandwich them together with the buttercream if using. Dip each end of the biscuits into the chocolate and dust with icing sugar!
Comments
Post a Comment