Best 4 Chocolate Viennese Biscuits Recipes

CHOCOLATE VIENNESE BISCUITS

Steps:

• Preheat oven to 180 degrees C.
• Grease 2 large baking sheets.
• Into a bowl sift together the flour,cocoa and cornflour.
• In another large bowl beat the butter and icing sugar until fluffy.
• With the beater on low speed gradually add in the flour mixture and vanilla essence until it becomes a soft dough.
• Shape into'bar' shapes about 10cm long by 5cm wide.
• Bake about 15-20 minutes, rotating baking sheets at half-time.
• Keep an eye on them as they should only be slightly firm and all ovens are different.
• Cool on wire cooling rack until cool and firm.
• Dust with icing sugar.
• Dip one end of each cookie into melted chocolate and place back onto greaseproof paper and allow chocolate to set.
• Store in container with waxed paper between layers.

CHOCOLATE-DIPPED VIENNESE FINGER BISCUITS RECIPE

Steps:

• Cream the butter and icing sugar until light and fluffy. Sift in the flour, cornflour and spice, if using, and beat well.
• Set the oven to 180°C/350°F/Gas Mark 4. Put the mixture in the piping bag and pipe fingers, about 7.5cm long, spaced evenly apart on the paper.
• Bake for 15 mins. Transfer to a wire rack to cool.
• Melt the chocolate in a small bowl over a pan of hot water. Dip one or both ends of the fingers in the chocolate and place on paper to set. After dipping in chocolate, you could dip the ends in finely chopped pistachios, if you like.

VIENNESE WHIRLS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
• Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
• Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
• Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
• While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
• Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.

VIENNESE BISCUITS

Steps:

• Beat butter and sugar till pale.
• To quicken it up slightly, beat over a bowl of hot water but not too much it shouldn't be runny Sift in flour.
• Put mixture in a large star piping bag and pipe as you want.
• Tradionally this should be tubes or whirls.
• Chill for 15 minutes.
• bake 10 minutes at 190°C.
• They should not be brown, they stay pale.
• When cool-- melt some chocolate, I use a mixture of 70% cocoa butter and ord.
• milk use a small deep container (egg cup is good).
• dip each tube or whirl in chocolate.
• lay on baking parchment and set in fridge.
• Great to serve with ice cream or my.
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