Traditional Viennese Biscuits

Hi everyone! Just a quick entry today, as I am finding it quite difficult to find the time to write my usual full entries at the moment, what with having work experience, prepping for interviews and packing up everything ready for my move to London in a few weeks! So I do apologise if you don’t hear from me as often as usual, all will be back to normal soon enough!

Viennese Whirls are one of my favourite types of biscuits, and I love how crumbly and melt in the mouth they are. As I’m staying with my granny at the moment, I thought I would put one of her many recipe books to use this week and try out my own Viennese biscuits (which had the same great texture as any other I have tried – probably even better as I had made them myself)!

I used a Mary Berry recipe for these biscuits, but I found that you could taste the flour quite a lot in the finished products, so I have slightly adjusted this accordingly below for anyone wanting to try this recipe out!

The mixture holds its shapes very well when piping, so feel free to use any shape you want to when it comes to the final biscuits. I would recommend using a star shaped nozzle, as these give a traditional and almost shop-bought looking biscuits, which are sure to impress any friends or family that you want to try these out on!

Ingredients (Makes 12 Biscuits)

100g Unsalted Butter, softened

30g Icing Sugar, sieved

90g Plain Flour, sieved

¼ Tsp Baking Powder

For the chocolate bottomed biscuits:

75g Milk Chocolate, broken into pieces

For the strawberry jam and coconut bottomed biscuits:

8 Tbsp Strawberry Jam

30g Desiccated Coconut

Recipe

-Preheat the oven to 190C/170C Fan/375F/Gas Mark 5 and lightly grease a large baking tray.

Beat the butter and icing sugar together in a medium sized mixing bowl until pale, fluffy and well mixed. Sieve the flour and baking powder into this mix and beat everything together until it is all completely combined. Now leave the mixture to cool in the fridge for 30 minutes.

After this cooling time, spoon this mixture into a large piping bag fitted with a star shaped nozzle (I used a Wilton #1M tip and it gave the ‘traditional’ Viennese biscuit shape).

Now it’s up to you to decide what shape you want your biscuits to be, but I went for the traditional circular shape, although long Viennese finger biscuits also work well!

Once all the biscuits have been piped, place the oven tray into the centre on an oven and bake for around 10-15 minutes, until they are a light golden brown. They will be very slightly squidgy to the touch, but will harden up nicely once left to cool.

At this stage, remove from the oven and leave on a wire rack to cool, ready to decorate later.

Now for the really fun part, decorating the biscuits!

For the chocolate bottomed biscuits:

Break the chocolate into pieces and add to a heatproof bowl. Put this bowl above a pan of simmering water, making sure the bottom of the bowl does not touch the water. Leave this mixture to melt, stirring occasionally, and remove it from the heat once melted smoothly.

Once the chocolate has melted and the biscuits are cool, spread a thin layer of chocolate onto the bottom of each biscuit and return to the wire rack, leaving it upside down until the chocolate has set again.

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For the strawberry jam and coconut bottomed biscuits:

Spoon the jam onto a microwavable plate and heat in the microwave for about 20 seconds, until the jam is a runny consistency. Dip the underside of the biscuits into the strawberry jam to get an even coating and then dip in the same way in the desiccated coconut to get an even layer that covers the jam underside.

As before, return the biscuits to the wire rack, leaving upside down until the jam has set.

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Once the chocolate and jam have set (this should take around 2 hours in a cool place to be on the safe side), serve up your Viennese Biscuits and enjoy!

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