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The easy way to make Viennese biscuits

The easiest way to make Viennese biscuits


I was given one of these fab cookie press gadgets to test for a feature I was writing for ‘Feel Good Food’ magazine last year. It was around New Year so I made some biscuits to take to a party. I put them on a plate and made them look all lovely and my friend asked me where I bought them from! I laughed and when she said “was it M&S?”  She was serious. They tasted and looked so good that she thought they were shop bought! I don’t think compliments come much better than that.

Cookie pressPumpkin and bat shapes

In truth, these are the easiest biscuits to make whether you have a cookie press or not. If you don’t you can always use a piping bag with little zig zag cuts at the bottom or use a buttercream  piping nozzle (as seen below)

I made these with my girls when we were going to a play date during the last half term. The weather wasn’t good so baking was a great distraction. They loved it as there are gadgets involved.

Ingredients

100g soft butter

25 icing sugar

100g plain flour

1/4 tsp baking powder

50g good quality plain chocolate ( 70% cocoa solids tastes best)

To make the Viennese biscuits

  1. Heat your oven to 190.C (170.c fan ovens) Gas mark 5. Grease your baking trays then pop them in the fridge – this is the trick to making the dough stick, cold trays. There’s no need for baking paper.
  2. Beat the butter and the sugar to form a pale and fluffy texture.stir it well
  3. Use a sieve to add the flour and baking powder so there are no lumps. Mix until well blended.Sieve the icing sugar onto the butter
  4. Assemble your cookie press or nozzle and icing bag and fill it with the soft and squidgy dough.Fill the press
  5. Position your cookie press at a 90 degree angle to the backing tray. Squeeze once then lift up. The cookie should stick to the tray. It’s great childs play as Beau and Darcey demonstrate.

Darcey making batsBeau and her pumpkins

6.If using an icing bag, position the nozzle in the bag and fill it with the dough.

Icing bag and nozzle7. Squeeze the icing bag so that it is at a 90 degree angle to the baking tray (as was the cookie press) and lift off. Make sure you leave space between each one as they spread out a little.

Viennese kisses. Squeeze and lift

8. Pop the baking tray of cookies in the oven for 10 minutes or till the edges start to brown. These biscuits are very fragile so leave them to cool on the tray for a good five minutes before transferring them to a wire racklittle kisses9.Melt the chocolate in a microwave friendly bowl for 30 seconds at a time until completely melted. Stir between each heating. Dip each cookie in the chocolate and let the excess drip off. Leave to cool and harden on the wire rack.

Dipping in chocolate

These really are melt in the mouth biscuits so share them if you can!!

Mmmmmm!

Enjoy !

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EmmaMT from CakesBakesAndCookies.com

Follow me at www.cakesbakesandcookies.com for inspirational cake design, recipes and cake decorating tips.

14 Comments

  1. truefoodie says:

    As usual Mrs M-T, you are a baking queen. Love the swirly ones, will definitely be giving those a go!

    1. Thanks Bex, you are my Guru (and Jane too of course!)

  2. You really make it look do easy and so delish and of course it it so pretty too!

    1. Thanks Fou. It is easy.

  3. Janine Kaufman says:

    Made these biscuits and they were delicious and so easy – although I had to improvise as I only had a disposable piping bag and no nozzles. The dough seemed softer than yours as I don’t think it would have held such a defined star shape, so I made them into a squishy S and my guests still thought I had bought them. Thanks very much.

    1. That’s great! It’s worth sticking the baking tray in the fridge for 20-30 minutes or so before you bake them to help keep the shape.

      Personally, I think that these can be any shape at all as they taste so delicious!

  4. Elizabeth says:

    Put these together with raspberry jam and whipped cream for a treat. My father declared them the best cookies he’d tasted in his whole life, and he’s 76!! They were so easy to make and as I didn’t have a piping bag I used a food bag with a small hole to pipe the swirls and they still looked great. Very short and crumbly. Tasty!

    1. EmmaMT from CakesBakesAndCookies.com says:

      Ahhh that’s good to hear. What a compliment!

      I’ve used food bags for buttercream before. Works a treat.

      EmmaMT
      x

  5. Esha Chauhan says:

    I made these today. Added a tad more sugar and some milk to get a softer consistency to be able to pipe. They were so good!! Melt in your mouth like store bought butter cookies. Light and crisp and buttery….and the best part is that it is eggless as we are vegetarian! This is going to be my go to recipe for absolute biscuit brilliance

    1. EmmaMT from CakesBakesAndCookies.com says:

      More sugar! Wowzers you have a sweet tooth- only kidding. I bet they were great. So glad you like the recipe.

      EmmaMT

  6. I Made these today to test out my new biscuit press and they came out amazing! So professional, no one believed I made them. I too had to add a touch more sugar and a splash of milk to soften the mixture a little. such a quick easy recipe. Can’t wait to make more!

    1. EmmaMT from CakesBakesAndCookies.com says:

      I know! It’s so much fun isn’t it?

      EmmaMT

  7. made these years ago but I have now started baking again ,and they are a hit with the kids xx

    1. EmmaMT from CakesBakesAndCookies.com says:

      They’re too melt in the mouth moreish to last five minutes in my house!

      EmmaMT

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