Viennese Biscuits / Butter Cookies (Basic to compilation of varieties of possible flavors)
Oh how much we love Marks and Spencer Viennese Biscuits. After a long long baking journey, here we are finally baking these scrumptious eggless butter shortcake swirls!
If used Lurpark butter, it can be called Danish Butter Shortcakes.
However, if we use New Zealand butter can it be called New Zealand Butter Shortcakes? Likewise for Australian butter.
Base Cookie Dough Ingredients:
125g Salted Butter
150g Plain Flour (for melt in the mouth change 20g to Corn Starch)
25g Icing Sugar
0.5 teaspoon Vanilla Paste
1 tablespoon Milk
Full recipe:
6cm x 8cm size yields approx 12pcs. Bake for about 20 minutes.
Straight down 1" size flower approx 65pcs. Bake for about 15 minutes.
Ring loop 2" diameter size yields approx 30pcs. Bake for about 20 minutes.
Some Extra Tips Below:
- To have uniform shape cookies, draw grids on one of the baking sheet, place another baking sheet on top and pipe according to the shadow grid. Continue until complete.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Below is my creations hopefully it'll inspire you. You may bake the Viennese Biscuits and make all kinds varieties as below. Hope you all will love this recipe.
Matcha Viennese Biscuits
Add:
1 tablespoon Matcha Powder
1 tablespoon Icing Sugar
Chocolate Viennese Biscuits
1 tablespoon Cocoa Powder
0.5 tablespoon Icing Sugar
Dark Chocolate Viennese Biscuits
Coming Soon
Strawberry Sandwich Viennese Biscuits
Coming Soon
Passion Fruit Sandwich Viennese Biscuits
Coming Soon
Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~
If used Lurpark butter, it can be called Danish Butter Shortcakes.
However, if we use New Zealand butter can it be called New Zealand Butter Shortcakes? Likewise for Australian butter.
Base Cookie Dough Ingredients:
125g Salted Butter
150g Plain Flour (for melt in the mouth change 20g to Corn Starch)
25g Icing Sugar
0.5 teaspoon Vanilla Paste
1 tablespoon Milk
- Place Salted Butter and Icing Sugar and whisk until light and fluffy. Add Vanilla Extract and whisk for 10 secs.
- Pour sifted flour and Corn Starch into mixing bowl. Mix until well combine.
- Add Milk and mix well, the mixture should be thick, sticky, soft and can hold it's shape.
- Preheat the oven to 180°C.
- Fill the dough into a piping bag with 1M / 2C / 1E / Wilton 190 tip or Star tip.
- Pipe your desire shape onto the silicon mat, remember to leave approx 1cm.
- Bake in the preheated oven for 15 to 20 minutes or until the edges are slightly light brown.
Full recipe:
6cm x 8cm size yields approx 12pcs. Bake for about 20 minutes.
Straight down 1" size flower approx 65pcs. Bake for about 15 minutes.
Ring loop 2" diameter size yields approx 30pcs. Bake for about 20 minutes.
Some Extra Tips Below:
- To have uniform shape cookies, draw grids on one of the baking sheet, place another baking sheet on top and pipe according to the shadow grid. Continue until complete.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Below is my creations hopefully it'll inspire you. You may bake the Viennese Biscuits and make all kinds varieties as below. Hope you all will love this recipe.
Matcha Viennese Biscuits
Add:
1 tablespoon Matcha Powder
1 tablespoon Icing Sugar
Chocolate Viennese Biscuits
1 tablespoon Cocoa Powder
0.5 tablespoon Icing Sugar
Dark Chocolate Viennese Biscuits
Coming Soon
Strawberry Sandwich Viennese Biscuits
Coming Soon
Passion Fruit Sandwich Viennese Biscuits
Coming Soon
Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~
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