Viennese Butter Biscuits
| Serves: | 20 |
|---|---|
| Cooking time: | 12 minutes |
Ingredients
- 125g Président unsalted butter
- 30g Silverspoon Create icing sugar
- 125g Allinsons plain flour
- 150g Silverspoon Create dark chocolate cake covering
Equipment
- Large mixing bowl
- Sieve
- Scales
- Oven Thermometer
- Measuring jug
- Baking trays
- Non-stick baking paper
- Large disposable piping bags
- Large open star piping nozzle
- Spatula.
- Small bowls
- Wire rack
Method
- Preheat oven to 160c (fan)/180c/Gas Mark 4.
- Cream together the softened butter and icing sugar till smooth.
- Beat in the flour until fully incorporated.
- The mixture should be a soft pipeable consistency. If your dough is too firm add a tablespoon of milk at a time until sufficiently soft.
- Fill a large piping bag fitted with a large open star nozzle.
- Line two Baking sheets with non-stick baking paper.
- Pipe 7.5cm length biscuits onto the sheets spread well apart.
- Bake in the oven for 10-12 minutes until lightly golden Brown.
- Allow to Cool for 5 minutes on the tray before transferring to a wire rack and allowing to cool completely.
- Melt the dark chocolate cake covering and dip each end of the baked biscuits in to Coat and allow to set.
Tips:
Dip the ends of your biscuits into melted white chocolate if you prefer.
These biscuits can be sandwiched together in pairs with a little vanilla or chocolate buttercream if desired.
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