The recipe for Viennese cookies is just like any other butter cookies. The difference that sets it apart from the normal butter cookies is probably the addition of some jam and/or chocolate coating. I especially dislike melting chocolate for decoration purpose as there will usually be leftover and it will be eventually thrown away and I hate wasting food stuff...lol... As with this recipe, I refrigerate the chocolate leftover and it is now still sitting in my fridge.
For the recipe below, from Bake For Happy Kids - Melt in your mouth Viennese Biscuits, it yields about 30 wavy fingers. If piping flowers, the recipe can probably yield a little more.
- 125g salted butter, very softened (I left it at room temperature until I can easily stir it.)
- 25g icing sugar
- 1/8 tsp baking powder
- 125g all purpose flour
- 1/2 tsp vanilla extract
- About 50g dark compound chocolate (quite stable for room temperature, not becoming hard too quickly)
- Whisk butter and sugar until well combined. Then, whisk in the vanilla.
- In another bowl, mix flour and baking powder. Sift the flour mixture into the butter mixture and stir until a dough is formed.
- Spoon dough into a piping bag with a star nozzle.
- Pipe wavy fingers onto the baking pan (I don't usually line with baking paper as my pan is kind of the non-stick type). Ensure there is some space between the wavy fingers as they will expand.
- Bake at preheated oven at 150ºC fan forced for 13 to 15 minutes until pale golden brown. I prefer fan forced so the browning will be more uniformed.
- Allow the biscuits to cool completely.
- Once cooled, double boil the chocolate to melt it. Let it cool slightly.
- Line a tray with baking paper.
- Dip one side of the cookie into the melted chocolate and place them onto the baking papers. Wait until the chocolate is set on the cookies. Store the cookies in an airtight container.
|Before baking...lucky I allocate a lot of space between them...|
|After baking...they really know how to expand don't they...|
|This post is linked at Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.|