Viennese Biscuits 维也纳饼干
When I saw Zoe posted the Vienesse Biscuits, I immediately baked a small batch for our afternoon tea. When this delicious snack is dipped in the melted chocolate it is light and buttery and the delicate crumb will just melt-in-your mouth. Mmm…. definitely just can’t stop at one!
Viennese Biscuits 维也纳饼干
Prep time
Cook time
Total time
Author: Ann Low
Serves: makes about 20 pieces
Ingredients
- 125 soft butter, room temperature
- (due to our hot weather here, butter must not be soft, otherwise the biscuits will spread and flatten out quickly during baking)
- 50g icing sugar, sifted
- ½ tsp vanilla extract
- 125g plain flour
To coat: - 50g dark chocolate (I used valrhona choc 70%)
Instructions
- Preheat oven to 180 deg C.
- Place butter and sugar in a mixing bowl. Beat at low speed until light and fluffy.
- Beat in the vanilla extract, sift in flour and continue mixing on minimun speed until a well mixed. (do not overmix).
- Put the mixture in to a piping bag fitted with a 1cm (1/2 inch) star nozzle Wilton 1M.
- Pipe the mixture into pan lined with baking sheet, spaced apart to leave room for spreading. You may pipe any shape that you desire.
- Bake for 10-13 minutes, or until pale golden. Transfer to wire rack to cool.
- Put the chocolate in a small bowl over a pan of simmering water or microwave to melt.
- Dip one side of the biscuits into the melted chocolate and place them onto the baking papers. Allow chocolate to set before removing them from the baking paper.
维也纳饼干
材料：
- 125克 牛油，温室软化 （稍微变软, 要不然在烘烤的时候饼干就会摊开变扁）
- 50克 糖粉，过筛
- 1/2茶匙 香草香精
- 125克 普通面粉，过筛 巧克力酱
- 50克 黑巧克力
做法：
- 预热烤箱致180摄氏度。
- 用打蛋器底述度将牛油和糖粉打致松发。
- 加入香精，筛入面粉以中述度搅匀便可 （不须过度的搅拌）。
- 裱心型花嘴 （1/2寸）。将面糊装入裱花袋中，挤出形状。
- 在烤盘上铺油纸，均匀挤出饼干。你可以把饼干做成任何形状。不要太靠近，因为烤的过程面糊会撒开。
- 入烤箱烤约10-13分钟或饼干烤致谈金黄色即可。然后放在饼干架上放凉。
- 将巧克力隔水或放进微波炉加热融化。
- 在饼干的一端沾上巧克力酱，放在油纸上待巧克力凝固即可享用。
- 疏松又好吃的维也纳饼干，沾上巧克力酱，就有了双重滋味。绝对能成为你下午茶点心盘的亮点
I am linking this post to the Bake Along event #77 created by
Viennese cookies are so simple and delicious! Love the pretty ruffles you pipe.
Simple ingredients and yet so delicious, yummy!
Hi Ann,
I see that you have enjoyed a wonderful tea time with these lovely and delicious Viennese Biscuits ^-^!
Hi Ann,
Yours look so pretty!
I love the light buttery and delicate crumbs too.
mui
great recipe
Ann, your Viennese biscuits do look very tempting indeed!
They look melt in mouth and beautifully piped, Ann.
Hi Ann,
You are really "chop chop" with your baking… Within the day, you can bake these awesome Viennese shortbread.
I noticed that you wrote that the butter can't be too soft but personally, I think that the butter shouldn't be over-beat with electric mixer. Hmmm… interesting that we have different views about this 😀
Zoe
Another reason is the climate different between your side and ours. The hot weather will melts the butter quickly, that was the reason why the butter must not be too soft.
Hi Zoe,
hahaa…. yes, I was a little amused when I tried this recipe. Hope this will not confused our readers 😀 What I totally agree with you is the butter must not over-beat and the flour too, not to over-mix.
简单哦。。。。 快快纪录下来。假期回来才来慢慢研究。
I dont mind coming over for some tea 🙂
love these must try and make them you make it look easy
Hi Ann, can this cookies be kept in air tight container for days? Will the coating melt off?
Hi Yeow Shaann, I stored the cookies in the airtight container lined with parchment paper after each layer. The chocolate will not melt You can use semi-sweet chocolate (not converture choc).
Hi Ann
Lovely Viennese biscuits! Yes, I could not stop at just one or two! Buttery and delicious! Thanks for baking along with us!
hi ann, quite true what you said about room temp. Our room temp here is much more warmer..i usually leave the butter to a little soft when the recipe said leave to room temperature. anyway, the viennese cookies that i made i did left the butter to much more softer than usual cos the recipe that i used stated 'very soft butter' 😀 and so i was tempted to leave the butter out a little longer this time. Thx for taking your time to bake these cookies with us.
Hi Ann,
Yours look so pretty!
I love the light buttery and delicate crumbs too.
mui
great recipe
Hi Ann,
I see that you have enjoyed a wonderful tea time with these lovely and delicious Viennese Biscuits ^-^!
名字漂亮，饼干也做的很漂亮，相信味道一定是很棒的 ：）
Ann, your Viennese biscuits do look very tempting indeed!
Just beautiful! And one of my favorite! I need to make them sometime 😀
They look melt in mouth and beautifully piped, Ann.
Who can resist these yummy looking cookies …… mesmerised by your first picture! Yum!
简单哦。。。。 快快纪录下来。假期回来才来慢慢研究。
Hi Ann,
You are really "chop chop" with your baking… Within the day, you can bake these awesome Viennese shortbread.
I noticed that you wrote that the butter can't be too soft but personally, I think that the butter shouldn't be over-beat with electric mixer. Hmmm… interesting that we have different views about this 😀
Zoe
Hi Zoe,
hahaa…. yes, I was a little amused when I tried this recipe. Hope this will not confused our readers 😀 What I totally agree with you is the butter must not over-beat and the flour too, not to over-mix.
Another reason is the climate different between your side and ours. The hot weather will melts the butter quickly, that was the reason why the butter must not be too soft.
Viennese cookies are so simple and delicious! Love the pretty ruffles you pipe.
Simple ingredients and yet so delicious, yummy!
I dont mind coming over for some tea 🙂
love these must try and make them you make it look easy