Viennese Biscuits

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Viennese Biscuits

Making Baking Simple Since 2010

A lot of our friends have been asking us for months to write a recipe for Viennese Biscuits, we thought this was an amazing idea since I know I grew up enjoying them, being able to make them ourselves is amazing. By making your own biscuits you can choose your filling, the amount of it and even adjust thing such as salt, sugar etc.

The popular British supermarket brand of this biscuits consists of two swirls of this biscuit recipe with jam and a little buttercream sandwiched in-between. Personally I think finger shaped biscuits are easier to eat when they are filled as they do not fall apart as much. However this is entirely your choice.

0.5tsp Nielsen Massey Vanilla Extract

170g Silver Spoon® Icing Sugar

Viennese Biscuits

0.5tsp Nielsen Massey Vanilla Extract

Cream the butter and sugar until combined and light in colour.

Sieve the flour and cornflour into the creamed butter mixture.

Mix until well combined and until there are no lumps of flour left.

Spoon the mixture into a piping bag, you will want to use quite a large piping nozzle, an open star attachment is perfect but this is your own choice.

Viennese Biscuits

Pipe the biscuit mixture onto a non stick baking mat or piece of baking paper, you can either pipe in straight finger shaped biscuits or pipe in round swirls.

Bake in the centre of the oven for 10-15 mins until lightly golden. They will be quite soft when they come out of the oven but they firm up as they cool.

We now need to make the buttercream filling, this is very simple. In a bowl cream the butter with a spatula until it is smooth and creamy, gradually sieve the icing sugar into the butter and mix together. Add the vanilla extract before the milk as depending on temperature etc you may only need 0.5tsp of milk. Mix together until there are no lumps. To thicken the mixture add more icing sugar, to thin it add more milk.

When completely cool either use a small piping nozzle or teaspoon to place some buttercream and jam on the biscuits. Gently press together.

BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.

Viennese Biscuits

3 thoughts on “Viennese Biscuits”

Ilv it bt ineed to know in grams plz

The measurements should be in grams.

I have a question,I follow the recipe step by step sometimes they come alright sometimes they spread and end up flat.why is that?what I am doing wrong?

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Viennese Biscuits

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Hi, My name is David and I am the owner of BakingBar. Based in Belfast with readers all around the world. Writing for over 8 years this is my passion. Feel free to get in touch via our contact page.

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Viennese Biscuits

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Making Baking Simple Since 2010

A lot of our friends have been asking us for months to write a recipe for Viennese Biscuits, we thought this was an amazing idea since I know I grew up enjoying them, being able to make them ourselves is amazing. By making your own biscuits you can choose your filling, the amount of it and even adjust thing such as salt, sugar etc.

Viennese Biscuits

The popular British supermarket brand of this biscuits consists of two swirls of this biscuit recipe with jam and a little buttercream sandwiched in-between. Personally I think finger shaped biscuits are easier to eat when they are filled as they do not fall apart as much. However this is entirely your choice.

0.5tsp Nielsen Massey Vanilla Extract

170g Silver Spoon® Icing Sugar

0.5tsp Nielsen Massey Vanilla Extract

Cream the butter and sugar until combined and light in colour.

Viennese Biscuits

Sieve the flour and cornflour into the creamed butter mixture.

Mix until well combined and until there are no lumps of flour left.

Spoon the mixture into a piping bag, you will want to use quite a large piping nozzle, an open star attachment is perfect but this is your own choice.

Pipe the biscuit mixture onto a non stick baking mat or piece of baking paper, you can either pipe in straight finger shaped biscuits or pipe in round swirls.

Bake in the centre of the oven for 10-15 mins until lightly golden. They will be quite soft when they come out of the oven but they firm up as they cool.

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