Viennesebiscuits Recipes
VIENNESE BISCUITS
soft melt in the mouth biscuits, I suppose originally from Vienna. So simple and economical, can be made in half an hour
Provided by ann teapot
Categories Dessert
Time 20m
Yield 16 biscuits
Number Of Ingredients 3
Steps:
- Beat butter and sugar till pale.
- To quicken it up slightly, beat over a bowl of hot water but not too much it shouldn't be runny Sift in flour.
- Put mixture in a large star piping bag and pipe as you want.
- Tradionally this should be tubes or whirls.
- Chill for 15 minutes.
- bake 10 minutes at 190°C.
- They should not be brown, they stay pale.
- When cool-- melt some chocolate, I use a mixture of 70% cocoa butter and ord.
- milk use a small deep container (egg cup is good).
- dip each tube or whirl in chocolate.
- lay on baking parchment and set in fridge.
- Great to serve with ice cream or my.
- SUMMER AVALANCHE (posted too).
- i'm drooling already!
VIENNESE WHIRLS
These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat
Provided by Chelsie Collins
Categories Afternoon tea, Dessert, Snack, Treat
Time 57m
Yield makes 10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
- Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
- Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
- Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
- While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
- Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.
Nutrition Facts : Calories 405 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.6 milligram of sodium
VIENNESE FINGERS
Provided by Baking with Granny
Number Of Ingredients 7
Steps:
- Pre-heat your oven to 190°c (170°c for fan assisted ovens or Gas Mark 5) and line a couple of baking sheets with greaseproof paper. Set aside.
- In a large bowl, cream together the butter/margarine and icing sugar until light and fluffy. Sift in the flour and cornflour to create a paste-like dough.
- Take a small amount of your dough (about the size of a ping-pong ball) and roll into a sausage shape. Place onto your prepared baking sheets and score with a fork. Repeat with the rest of the dough, leaving space between each.Alternatively you can pipe the biscuits using a star nozzle and a cloth piping bag, if you desire. A plastic piping bag will not work however (see notes above).
- Bake in your pre-heated oven for 10-12 minutes until the biscuits have spread a little, look dry and have a slight golden colour. Leave to cool on the tray.
- Once your biscuits have cooled, melt your chocolate over a bain marie or in short blasts in a microwave. Dip either end of your biscuits in the chocolate, before placing back onto the grease proof paper. When all biscuits have chocolate on, pop them in the fridge to set.
- While the chocolate is setting, in a large bowl mix the butter/margarine and icing sugar, until light and fluffy to create your butter cream filling. Pipe or spread a small amount of buttercream onto a biscuit, before sandwiching another biscuit on top. Repeat with the remaining biscuits and buttercream.
CHOCOLATE-DIPPED VIENNESE FINGER BISCUITS RECIPE
This sweet and moreish chocolate-dipped Viennese finger biscuits are simple and easy to make and perfect for sharing with friends and family.
Provided by Jessica Dady
Categories Snack
Time 25m
Yield Makes: 26
Number Of Ingredients 9
Steps:
- Cream the butter and icing sugar until light and fluffy. Sift in the flour, cornflour and spice, if using, and beat well.
- Set the oven to 180°C/350°F/Gas Mark 4. Put the mixture in the piping bag and pipe fingers, about 7.5cm long, spaced evenly apart on the paper.
- Bake for 15 mins. Transfer to a wire rack to cool.
- Melt the chocolate in a small bowl over a pan of hot water. Dip one or both ends of the fingers in the chocolate and place on paper to set. After dipping in chocolate, you could dip the ends in finely chopped pistachios, if you like.
Nutrition Facts : @context https, Calories 101 Kcal, Sugar 4.6 g, Fat 6.6 g, SaturatedFat 4.1 g, Sodium 0.13 g, Protein 0.7 g, Carbohydrate 10 g
More about "viennesebiscuits recipes"
VIENNESE BISCUITS - SOPHIA'S KITCHEN
From sophiaskitchen.blog
4/5 (1)Estimated Reading Time 7 minsServings 20Total Time 32 mins
- Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Line two large baking trays with greaseproof paper. Please note: If you have a fan oven, these biscuits are very likely to fall apart a little and become a flatter because the fan will be quite hot and create steam rather than 'drying them out' when using a non fan setting. It is best to use the non fan setting of the oven or to place the trays in the fridge for 30 minutes before baking.
- Add the plain flour, icing sugar, corn flour, milk and vanilla extract and mix 30 Sec. / Speed 6. While mixing, check through the lid to see how thick the mixture is. If it appears too thick (i.e. it is not creaming together at all but crumbly instead) add a little more milk until you have a very thick almost buttercream like texture.
- Fill the mixture into a piping bag with a very large star nozzle (make sure it is super large, otherwise the piping will be difficult). Pipe little S shapes onto the prepared baking trays, leaving a 3cm gap in between each biscuit.
VIENNESE BISCUITS RECIPE | EOI BAKERY
From eoibakery.com.au
Estimated Reading Time 40 secs
10 BEST VIENNESE DESSERT RECIPES | YUMMLY
From yummly.com
HOW TO MAKE VIENNESE WHIRL BISCUITS - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 20Estimated Reading Time 1 minCategory DessertTotal Time 25 mins
VEGAN VIENNESE WHIRLS - WALLFLOWER KITCHEN
From wallflowerkitchen.com
4.5/5 (42)Total Time 35 minsServings 8
- Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk.
- If the mixture is too stiff/thick, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
- Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in. Try and keep them all the same size!
VIENNESE FINGERS BISCUITS – GLUTEN FREE & CHOCOLATE DIPPED
From glutenfreealchemist.com
5/5 (8)Total Time 1 hr 30 minsServings 20Calories 204 per serving
- Once the biscuits are cold, use a flexible palette knife to carefully loosen the biscuits from the baking paper. They will be quite fragile, so handle with care.
MARY BERRY'S VIENNESE WHIRLS - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
Servings 12-14Published 2016-08-31Category Biscuits
- For the jam, place the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted.
- For the biscuits, pre-heat the oven to 190°C/170°C fan/375°F/Gas 5. Line 3 baking sheets with non-stick baking parchment and, using a 4cm round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart.
- Measure the butter and icing sugar into a bowl and beat well until pale and fluffy. Sieve in the flour and cornflour and beat well, until thoroughly mixed.
- Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes) inside the circles on the baking sheets.
- Bake in the centre of the oven for 13–15 minutes, until a pale golden-brown colour. Cool on the baking tray for 5 minutes then transfer to a cooling rack to cool and harden.
- For the filling, measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth.
- Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits.
MARY BERRY'S VIENNESE WHIRLS | GREAT BRITISH BAKING SHOW ...
From pbs.org
Estimated Reading Time 8 mins
- For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a potato masher. Add the sugar and bring to boil over a low heat.
- For the biscuits, preheat the oven to 375F. Line 3 baking sheets with non-stick baking parchment. Using a 2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart.
- Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornflour and beat well, until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle.
- Bake in the centre of the oven for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden.
- For the filling, measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth.
- Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits.
JO WHEATLEY'S VIENNESE FINGERS | RECIPES | WOMAN & HOME
From womanandhome.com
2.9/5 Estimated Reading Time 1 minServings 10-12Published 2018-12-06
- Tip the butter and sugar into the bowl of a freestanding mixer and beat until pale and light. Add the vanilla extract and mix again. Sift the flour, cornflour and baking powder into the bowl and mix until smooth and thoroughly combined.
- Spoon the dough into a piping bag fitted with a medium star nozzle and pipe 10cm-long fingers onto the prepared baking tray. Bake on the middle shelf of the preheated oven for 10–15 minutes until pale golden.
- Remove from the oven and cool on the baking trays for 5 minutes. Transfer the cookies to a wire rack until completely cold.
- Tip the milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water. Remove from the heat and stir until smooth.
VIENNESE WHIRL BISCUITS RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
- Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper.
- Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula.
- Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart.
- Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack.
- For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth.
- Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack. Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam.
VIENNESE BISCUITS (MELTING MOMENTS) – BEC'S TABLE
From becs-table.com.au
5/5 (1)Category Afternoon Tea, Lunch Box Treat, SnackCuisine BritishTotal Time 20 mins
- Add the flour and cornflour and mix by hand at first so the flour does not fly everywhere, then using the electric whisk, beat until a soft dough (the dough should be soft enough to pipe).
- Carefully spoon the mixture into the piping bag and pipe sausages of mixture onto the tray, leaving about 3 cm between the biscuits.
VIENNESE WHIRLS RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Servings 10Total Time 50 minsCategory Baking And DessertsPublished 2020-05-05
- Heat the oven to 180C/fan 160C/gas 4 and line 2 baking sheets with non-stick baking parchment. In a food processor whizz together the butter, icing sugar and lemon rind until combined.
- Put the mixture into a disposable piping bag fitted with a large star nozzle. Pipe a rectangle using a zigzag pattern to form the shape. Repeat to make 20 biscuits, spaced apart.
- Meanwhile make the filling. Put the egg white and a pinch of cream of tartar in a heatproof bowl. Whisk into soft peaks. Gradually whisk in the sugar until a glossy meringue and the sugar has dissolved.
- Put the bowl over a pan of simmering water and add the marshmallows. Whisk continuously, for about 5 minutes until the marshmallows have nearly melted.
BEST VIENNESE BISCUITS COOKIES RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine GeneralTotal Time 44 minsCategory Dessert, SnackCalories 72 per serving
- 1. Transfer the soft butter to a large mixing bowl, blender or stand mixer and then add the icing sugar, sifted pastry flour, egg yolk, milk and a pinch of salt.
- 3. Then transfer the dough to a piping bag. Choose a large star pastry nozzle for these viennese biscuits. Line a baking tray with baking paper. Pipe the dough onto it. Choose whatever shape you want. These cookies come in several shapes, like the number 8 for instance.
- 4. You can also make large round cookies or circles. I personally prefer to make sticks. Don’t pipe the dough too thinly or the cookies will burn and break easily.
VIENNESE BUTTER FINGERS | THE BAKEOLOGIE
From thebakeologie.com
- PREPARATION. Measure all the ingredients. Preheat the oven to 350 F (177 C). Line a baking sheet with parchment paper or silicone baking mat.
- CREAM THE BUTTER AND SUGAR. In a bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes on medium-low speed. (You can also use a hand mixer.) Add the vanilla extract/ vanilla paste and beat again for about 1 minute.
- ADD THE SIFTED FLOUR MIXTURE and continue mixing until the mixture is smooth. Add the milk to loosen slightly. The batter should be thick and heavy at this point.
VIENNESE BISCUIT RECIPE : 10 STEPS (WITH PICTURES ...
From instructables.com
Estimated Reading Time 5 mins
VIENNESE FINGERS | SNACK RECIPES | GOODTOKNOW
From goodto.com
3.8/5 (172)Total Time 30 minsCategory SnackCalories 226 per serving
VIENNESE FINGERS AND SHREWSBURY BISCUITS FROM MARY BERRY’S ...
From theyorkshirebakery.com
Estimated Reading Time 4 mins
VIENNESE WHIRLS RECIPE - HMKBD.COM
From hmkbd.com
VIENNESEBISCUITS RECIPES
From tfrecipes.com
VIENNESE BISCUITS RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
15 VIENNESE BISCUITS IDEAS | COOKIE RECIPES, VIENNESE ...
From pinterest.ca
VIENNESE BISCUITS
From nutricia.ie
VIENNESE FINGER BISCUITS – COOKERYSKILLS
From cookeryskills.com
EMILY'S GLUTEN FREE | VIENNESE BISCUITS
From emilysglutenfree.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love