How to Make the Perfect Viennese Butter Biscuits
Viennese butter biscuits are a delicate, melt-in-the-mouth treat that pair wonderfully with tea or coffee. Known for their light, buttery texture and elegant piped design, these biscuits are surprisingly easy to make at home with the right technique. Follow this step-by-step guide to achieve bakery-quality Viennese butter biscuits every time.
Ingredients for Viennese Butter Biscuits
To make approximately 20 biscuits, you’ll need:
- 200g unsalted butter (softened)
- 50g icing sugar
- 225g plain flour
- 25g cornflour
- 1 tsp vanilla extract
- 2 tbsp milk (if needed)
- A pinch of salt
- Optional: 100g dark or milk chocolate for dipping
Essential Equipment
- Mixing bowl
- Electric hand or stand mixer
- Piping bag with a large star nozzle
- Baking tray lined with parchment paper
- Wire cooling rack
Step-by-Step Instructions
1. Cream the Butter and Sugar
Start by beating the softened butter and icing sugar together until light and fluffy. This process, known as creaming, incorporates air into the mixture, giving the biscuits their signature light texture. Use an electric mixer for best results, mixing for about 3–4 minutes.
2. Add the Vanilla and Dry Ingredients
Mix in the vanilla extract for added flavor. Then, sift the plain flour, cornflour, and salt together before gradually incorporating them into the butter mixture. Beat until smooth. The cornflour helps create the tender, crumbly texture that defines Viennese biscuits.
3. Adjust the Consistency
The dough should be soft enough to pipe but still hold its shape. If it’s too thick, add a little milk, one teaspoon at a time, until you achieve the right consistency. The dough should be smooth and pipeable but not runny.
4. Pipe the Biscuits
Fit a piping bag with a large star nozzle and fill it with the dough. Pipe swirls or classic finger shapes onto the parchment-lined baking tray, leaving space between each biscuit as they will spread slightly during baking. If the dough is too firm to pipe easily, warm the piping bag slightly with your hands.
5. Chill the Piped Biscuits
Place the tray in the fridge for about 15 minutes before baking. This step helps the biscuits retain their shape and prevents excessive spreading in the oven.
6. Bake to Perfection
Preheat your oven to 170°C (338°F) fan-assisted or 180°C (356°F) conventional. Bake the biscuits for 12–15 minutes or until the edges turn a light golden brown. Avoid overbaking to keep the biscuits soft and crumbly.
7. Cool Completely
Let the biscuits cool on the tray for a few minutes before transferring them to a wire rack. Handling them while hot may cause them to break.
Optional: Dip in Chocolate
For an indulgent touch, melt dark or milk chocolate in a heatproof bowl over a pan of simmering water or in short bursts in the microwave. Dip one end of each biscuit in the melted chocolate, then place on parchment paper until the chocolate sets.
Tips for the Perfect Viennese Butter Biscuits
- Use high-quality butter for the best flavor and texture.
- Don’t overwork the dough as this can make the biscuits tough.
- Room temperature butter is key to achieving a smooth, pipeable dough.
- Ensure your piping nozzle is large enough to allow the dough to flow easily.
- Chilling the dough before baking prevents excessive spreading.
- Store biscuits in an airtight container to maintain freshness for up to a week.
Serving Suggestions
Viennese butter biscuits are perfect with:
- A cup of English breakfast or Earl Grey tea
- Hot chocolate for a rich pairing
- A scoop of vanilla ice cream for a delicious dessert twist
Final Thoughts
Making the perfect Viennese butter biscuits at home is simple with the right ingredients and techniques. Whether enjoyed plain or dipped in chocolate, these buttery, crumbly treats will quickly become a favorite. Try this recipe today and enjoy a classic European delicacy in your own kitchen!
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