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.
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.
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
- 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.
- Beat the butter and the sugar to form a pale and fluffy texture.
- Use a sieve to add the flour and baking powder so there are no lumps. Mix until well blended.
- Assemble your cookie press or nozzle and icing bag and fill it with the soft and squidgy dough.
- 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.
- If using an icing bag, position the nozzle in the bag and fill it with the dough.
- 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.
- 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 rack
- 9.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.