I love Viennese biscuits – they’re so light and buttery. And, though they look quite fancy, they’re actually incredibly easy to make! I’ve been fiddling about with a recipe for a while and I think I’m finally happy with it. I sprinkle a bit of popping candy over the chocolate before it sets for a bit of fun.
Makes 25 biscuits (ish)
You will need:
- 60g icing sugar (sifted)
- 200g salted butter (very soft – I put mine in the airing cupboard on a plate!)
- 200g plain flour
- 1/2 tsp baking powder
- 2 tsp of vanilla bean paste
- 100g dark chocolate (at least 75% cocoa solids)
- Popping candy (available from larger supermarkets in the baking section)
- Piping bag and a medium star nozzel
- First of all, heat your oven to 180°c and line two large baking trays with baking parchment.
- Next, cream together your icing sugar and sugar until pale and well combined. They won’t go terribly fluffy as there’s so much more butter than sugar, but beat for at least a couple of mins on a high speed to give it as much oomph as possible.
- Next sift your flour and baking powder over the mixture and beat in on a low speed until well mixed. Add in the vanilla and scrape around the bowl, then turn the speed up to medium until you have a thick but soft doughy paste. It needs to be stiff enough to hold its shape well when piping.
- Pop your biscuit mix into a piping bag with a star attachment and carefully pipe out little fingers, I did mine about 2 inches long. They will spread slightly when cooking so do space them far apart.
- Bake in the oven for 10-14 mins. They should be lightly golden, so do check on them regularly if you need to after the first eight mins. You do want them to go a bit golden though as that adds to the lovely caramelised flavour.
- When they’re done, remove from the oven and slide the whole piece of baking parchment onto a cooling rack. After 5 mins, you can carefully transfer them individually to the rack to finish cooling.
- When the biscuits are cold, melt the dark chocolate. You can do that in a bowl over some boiling water (make sure the water doesn’t touch the bowl) or in the microwave if you’re very careful and only do it in 15 second bursts, stirring every few seconds. Chocolate can burn easily in the microwave so if you’re unsure, do the bowl over water instead.
- Dip your biscuits in the melted chocolate and place on some foil. Sprinkle some popping candy over them immediately before the chocolate sets.
- Leave so that the chocolate hardens. You can put them in the fridge if you like but they will happy sit in a cool place for a few hours ( I actually left mine overnight and they were fine).
- Serve with a good cup of coffee (or tea)!