http://www.bakeforhappykids.com/2015/04/melt-in-your-mouth-viennese-biscuits.html
wooo another signature item to add to the list.
Makes about 20 - I made 10 whirls and 10 broad wavy ones
For the biscuits:
125g unsalted butter, very softened - very important!!!
25g icing sugar
1/8 tsp baking powder
125g all purpose flour
1/4 tsp vanilla paste or 1/2 tsp vanilla extract
To coat:
50g dark or milk chocolate, preferably the best quality ones like Callebaut dark chocolate callets with 70% cocoa if using the dark chocolate
Preheat oven at 325ºF or 170ºC or 150ºC fan forced.
Place butter and sugar in a mixing bowl. Using a spoon, beat them until they are well combined. Then, beat in the vanilla.
In another bowl, combine flour and baking powder. Sift the flour mixture into the butter mixture and stir to form a fairly firm dough.
Spoon dough into a piping bag or cookie press fitted with a star nozzle.
Line baking trays with baking papers. Pipe the dough into whirls or wavy fingers, spaced well apart onto the prepared trays. Bake for 13-15 mins until pale golden brown. Allow the biscuits to cool slightly (about 10 mins) on the trays and then transfer them onto the wire rack to cool completely.
To coat the biscuits with chocolate:
Line trays with baking papers. Place chocolate in a heat proof bowl. To melt the chocolate, either place the bowl 1) over a pot of simmering water 2) in a microwave for several pulses of 10 secs in medium power. Stir until the chocolate is completely melted. Dip one side of the biscuits into the melted chocolate and place them onto the baking papers. Allow the chocolate to set before removing them from the baking papers.
wooo another signature item to add to the list.
Makes about 20 - I made 10 whirls and 10 broad wavy ones
For the biscuits:
125g unsalted butter, very softened - very important!!!
25g icing sugar
1/8 tsp baking powder
125g all purpose flour
1/4 tsp vanilla paste or 1/2 tsp vanilla extract
To coat:
50g dark or milk chocolate, preferably the best quality ones like Callebaut dark chocolate callets with 70% cocoa if using the dark chocolate
Preheat oven at 325ºF or 170ºC or 150ºC fan forced.
Place butter and sugar in a mixing bowl. Using a spoon, beat them until they are well combined. Then, beat in the vanilla.
In another bowl, combine flour and baking powder. Sift the flour mixture into the butter mixture and stir to form a fairly firm dough.
Spoon dough into a piping bag or cookie press fitted with a star nozzle.
Line baking trays with baking papers. Pipe the dough into whirls or wavy fingers, spaced well apart onto the prepared trays. Bake for 13-15 mins until pale golden brown. Allow the biscuits to cool slightly (about 10 mins) on the trays and then transfer them onto the wire rack to cool completely.
To coat the biscuits with chocolate:
Line trays with baking papers. Place chocolate in a heat proof bowl. To melt the chocolate, either place the bowl 1) over a pot of simmering water 2) in a microwave for several pulses of 10 secs in medium power. Stir until the chocolate is completely melted. Dip one side of the biscuits into the melted chocolate and place them onto the baking papers. Allow the chocolate to set before removing them from the baking papers.
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