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.
3.5.3229
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