Viennese Biscuits
Delight your taste buds with these buttery and melt-in-your-mouth Viennese Biscuits, a classic treat known for their delicate texture and elegant swirled appearance. Made with a simple yet luxurious blend of softened butter, icing sugar, and a hint of vanilla, these biscuits are perfectly crumbly thanks to the inclusion of cornflour, which adds to their signature tenderness. Whether piped into decorative swirls or elegant finger shapes, these biscuits bake to a light golden perfection in just 12 minutes. For an extra touch of indulgence, dip them in rich dark chocolate to complement their buttery sweetness. Ideal for afternoon tea or served as a sophisticated snack, these homemade Viennese Biscuits are easy to make and sure to impress. With a prep time of just 20 minutes, this recipe is perfect for both seasoned bakers and beginners looking for a quick, crowd-pleasing dessert.
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Recipe Information
Ingredients
- 200 grams Unsalted butter (softened)
- 50 grams Icing sugar (sifted)
- 1 teaspoon Vanilla extract
- 200 grams Plain flour
- 50 grams Cornflour
- 1 tablespoon Milk (if needed)
- 100 grams Dark chocolate (optional, for dipping)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and icing sugar using an electric hand mixer until light, fluffy, and pale in color. This will take about 2-3 minutes.
Mix in the vanilla extract until combined.
Sift the plain flour and cornflour into the bowl. Using a spatula, gently fold the dry ingredients into the wet mixture until a soft and smooth dough forms.
If the dough feels too stiff to pipe, add a tablespoon of milk and mix again to achieve a pipeable consistency.
Transfer the dough to a piping bag fitted with a large star nozzle. Pipe small swirls or finger-length shapes onto the prepared baking sheets, leaving some space between each biscuit as they will spread slightly during baking.
Bake in the preheated oven for 10-12 minutes or until the edges are light golden brown. Be careful not to overbake, as the biscuits should remain pale in color.
Remove the biscuits from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave. Dip each biscuit halfway into the chocolate, then place it on a sheet of parchment paper to set.
Serve once the chocolate has hardened, and store any leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.5 g | 265% | |
| Saturated Fat | 126.8 g | 634% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 287.0 g | 104% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 75.6 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 164 mg | 13% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
