Viennese biscuits are a classic British tea-time treat, despite their Austrian-sounding name. These delicate, buttery shortbread-like cookies are made from a soft, pipeable dough that bakes into beautifully crumbly, melt-in-the-mouth biscuits. They are typically dipped in chocolate and feature a signature swirl or star shape, making them look as elegant as they taste. This recipe uses simple ingredients and a piping bag to create a genuinely delicious biscuit that is surprisingly easy to master.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/4 cup (30 g) cornstarch (cornflour)
- 1/4 teaspoon salt
- 4 oz (115 g) dark or semisweet chocolate, for dipping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and sifted confectioners’ sugar together until pale and creamy, about 2-3 minutes. Use an electric mixer for best results.
- Beat in the vanilla extract.
- Sift the flour, cornstarch, and salt into the butter mixture. Mix on low speed until just combined. The dough should be smooth, soft, and pipeable. Do not overmix.
- Fit a piping bag with a large star nozzle (about 1/2-inch / 1.25 cm wide). Fill the bag with the dough.
- Pipe the dough onto the prepared baking sheets in 2-inch (5 cm) long swirls or small rosettes, leaving about 1 inch (2.5 cm) between each biscuit to allow for slight spreading.
- Bake for 12-15 minutes, or until the edges are just lightly golden. The biscuits will still be soft to the touch but will firm up as they cool.
- Let the biscuits cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- If dipping in chocolate, melt the chocolate in a heatproof bowl set over a pan of simmering water, or in the microwave in 30-second bursts, stirring between each. Once the biscuits are completely cool, dip one end of each biscuit into the melted chocolate and place on a parchment-lined tray. Allow the chocolate to set at room temperature or in the refrigerator.
Tips
- Butter temperature is key: The butter must be soft but not melted. If it is too cold, the dough will be stiff and hard to pipe. If it is too warm, the biscuits will spread too much and lose their shape. Aim for room temperature butter that yields to gentle pressure.
- Don’t skip the cornstarch: Cornstarch (cornflour) is what gives Viennese biscuits their signature crumbly, melt-in-the-mouth texture. It reduces the gluten formation, keeping them tender. If you must substitute, use rice flour, but the texture will be slightly different.
- Pipe consistently: Try to pipe all biscuits the same size and shape so they bake evenly. If you don’t have a piping bag, you can use a sturdy zip-top bag with the corner snipped off, but a star nozzle is essential for the classic ridged look.
- Watch the bake: Viennese biscuits are pale biscuits; they should not brown much. Start checking at 12 minutes. They are done when the edges are just barely golden. Overbaking will make them dry and hard.
Serving Suggestions
These biscuits are perfect for afternoon tea, coffee breaks, or as a delicate addition to a dessert platter. Serve them alongside a cup of Earl Grey or a strong espresso. They also make a lovely homemade gift when packed in a decorative tin.
Variations
- Chocolate Viennese Biscuits: Replace 2 tablespoons (15 g) of the flour with 2 tablespoons (15 g) of unsweetened cocoa powder for a chocolate version.
- Lemon Viennese Biscuits: Add the finely grated zest of 1 lemon to the butter and sugar mixture, and replace the vanilla extract with 1/2 teaspoon of lemon extract.
- Sandwich Biscuits: Pipe the dough into small rosettes and sandwich two together with a layer of jam or chocolate ganache after baking.
- Almond Viennese Biscuits: Add 1/4 cup (25 g) of finely ground almonds to the flour mixture and top with a slivered almond before baking.
Storage and Reheating
Store Viennese biscuits in an airtight container at room temperature for up to 5 days. They do not need reheating; they are best enjoyed at room temperature. If you have dipped them in chocolate, store them in a cool, dry place to prevent the chocolate from blooming. These biscuits also freeze well for up to 3 months – place them in a single layer in an airtight container or freezer bag. Thaw at room temperature for about 30 minutes before serving.
Frequently Asked Questions
Why did my biscuits spread too much? The most common reason is that the butter was too soft or the dough was overmixed. Make sure your butter is just softened, not oily. Also, avoid overmixing the dough once the flour is added, as this develops gluten and can cause spreading.
Can I make the dough ahead of time? Yes, you can pipe the biscuits onto the baking sheets and refrigerate them for up to 24 hours before baking. You can also freeze the unbaked piped biscuits for up to 3 months; bake them directly from frozen, adding a couple of minutes to the baking time.
My dough is too stiff to pipe. What should I do? If your dough is too stiff, it may be because the butter was not soft enough. You can try beating the dough for another minute to soften it, or add a teaspoon of milk to loosen it. Do not add too much liquid, or the biscuits will spread.
Can I use salted butter? Yes, you can use salted butter, but reduce or omit the added salt in the recipe. The biscuits will have a slightly saltier flavor, which can be nice with the chocolate.
Do I have to use a piping bag? A piping bag with a star nozzle is traditional and gives the biscuits their distinctive ridges. If you don’t have one, you can roll the dough into small balls and flatten them slightly with a fork, but they will not have the same texture or appearance.
Can I make these gluten-free? Yes, you can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. The texture may be slightly more crumbly, but they will still be delicious.
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