Home > Biscuits & Cookies > How to Make Viennese Shortbread

How to Make Viennese Shortbread

By: Elizabeth Hinds - Updated: 17 Dec 2012 | comments*Discuss
 
Viennese Shortbread Whirls Fingers
CakeUlator Information Graphic

We haven’t been able to find out why this particular type of shortbread biscuit is called Viennese: there is no obvious Austrian connection. While both Scottish and Viennese shortbread are made from flour, butter and sugar, there are a couple of distinct differences, which result in very different products.

For Scottish Shortbread the proportions of flour, butter and sugar used are 3 to 2 to 1; in Viennese shortbread recipes you’ll find it’s 4 parts flour to 4 parts butter to 1 part sugar. Scottish shortbread recipes specify caster sugar while Viennese shortbread recipes use icing sugar, which results in a much finer texture.

Viennese Biscuits

From the ever reliable Women’s Institute comes this basic recipe.
  • 110g (4oz) plain flour
  • 110g (4oz) butter
  • 25g (1oz) icing sugar
  • vanilla essence
  • Glace cherries

Preheat the oven to 180°C, gas mark 4. Grease a baking sheet. Sieve the flour.

Cream the butter and sugar together until light and fluffy. Add a few drops of vanilla essence and gradually mix in the flour.

Put the dough into a piping bag onto which is fitted a large star nozzle. Pipe rounds onto the baking sheet. Place half a cherry on each. Bake for 15 – 20 minutes until pale and beginning to firm up.

Leave to cool on the baking sheet before removing. Store in an airtight container.

  • Stick 2 together using raspberry jam or buttercream – or both!
  • Pipe into fingers and dip the ends in melted chocolate.

Viennese Whirls

  • 175g (6 oz) plain flour
  • 50g (2 oz) cornflour
  • 50g (2 oz) icing sugar
  • 225g (8 oz) butter or margarine (butter will give the best taste)
  • Vanilla essence
  • raspberry seedless jam
  • Icing sugar for decoration

Preheat the oven to 180°C, gas mark 4. Place paper cases in a bun tray. Sieve together the flour and cornflour.

Sieve the icing sugar onto the softened butter and beat until smooth and light. Fold in the sifted flours and stir in a few drops of vanilla essence.

Put the dough into a piping bag onto which is fitted a ½” star nozzle. Pipe it into the paper cases, in a spiral, starting in the centre and working out so there is a little hollow left in the middle. Bake for about 20 minutes or until just golden. Allow to cool and then dredge generously with sifted icing sugar. Finally place a tiny blob of jam in the middle.

Nutty Viennese Cookies

  • 225g (8 oz) plain flour
  • pinch of salt
  • 225g (8 oz) butter, softened
  • 25g (1 oz) icing sugar
  • ¼ teaspoon vanilla essence
  • 50g (2 oz) pecans, roughly chopped
  • 50g (2 oz) good quality chocolate

Preheat the oven to 180°C, gas mark 4. Grease a baking sheet. Sieve together the flour and salt.

Cream together the butter and icing sugar until light and soft. Add half the flour and beat well. Fold in the remaining flour and the vanilla essence. Place dough in a piping bag fitted with a star nozzle and pipe fingers onto the baking sheet. Sprinkle the chopped nuts on top and bake for about 15 minutes.

Leave to cool slightly on the baking sheet before placing on a wire cooling tray. While the cookies are cooling melt the chocolate and drizzle over the fingers.

Chocolate Viennese Biscuits

  • 75g (3 oz) plain flour
  • ¼ teaspoon baking powder
  • 1 tablespoon drinking chocolate powder
  • 25g (1 oz) good quality dark chocolate
  • 110g (4 oz) butter, softened
  • 3 tablespoons icing sugar

Preheat the oven to 190°C, gas mark 5. Grease a baking sheet. Sieve together the flour, baking powder and drinking chocolate. Melt the chocolate in a bowl over a pan of hot water.

Cream the butter and beat in the icing sugar and melted chocolate. Add the sifted flour and beat well. Place dough in a piping bag fitted with a star nozzle and pipe fingers onto the baking sheet. Cook for about 15 – 20 minutes. Allow to cool slightly on the baking sheet before removing. To serve, dredge with icing sugar.

You might also like...
Share Your Story, Join the Discussion or Seek Advice..
Why not be the first to leave a comment for discussion, ask for advice or share your story...

If you'd like to ask a question one of our experts (workload permitting) or a helpful reader hopfully can help you... We also love comments and interesting stories

Title:
(never shown)
Firstname:
(never shown)
Surname:
(never shown)
Email:
(never shown)
Nickname:
(shown)
Comment:
Validate:
Enter word:
FIND LOCAL CAKE MAKERS AND SUPPLIERS...
IN TOWN / POSTCODE:
Latest Comments
  • CakeBaker
    Re: Making and Decorating Cake Pops for Adults
    jan - Your Question:How long will cake pops lastOur Response:This depends on what you make and d
    9 February 2017
  • jan
    Re: Making and Decorating Cake Pops for Adults
    how long will cake pops last
    7 February 2017
  • CakeBaker
    Re: How To Freeze Cakes
    Non - Your Question:Now being mid Januaary and having made two Christmas cakes, marzipaned and Iced (Ready rolled) I have an entire cake…
    18 January 2017
  • Non
    Re: How To Freeze Cakes
    Now being mid Januaary and having made two Christmas cakes, marzipaned and Iced (Ready rolled) I have an entire cake untouched! How can I…
    17 January 2017
  • CakeBaker
    Re: Creating a Perfect Strawberry Jam
    glyns - Your Question:Good comments ,iam a newby just got my maker bread was good ,jam was good trying a fudge cake now ,it…
    9 January 2017
  • glyns
    Re: Creating a Perfect Strawberry Jam
    good comments ,iam a newby just got my maker bread was good ,jam was good trying a fudge cake now ,it does smell devine hope…
    7 January 2017
  • Petticoats
    Re: The CakeUlator Cake Costing App
    Hi can you tell me how much will this cost me please?
    2 January 2017
  • CakeBaker
    Re: Scottish Dumpling
    Bobby - Your Question:What cloth should I use for my clootie dumpling? I have tried this method but water got inside the mixture. And do you…
    14 December 2016
  • Bobby
    Re: Scottish Dumpling
    What cloth should I use for my clootie dumpling? I have tried this method but water got inside the mixture. And do you cover the whole mixture…
    13 December 2016
  • Yorkie
    Re: CakeOmeter: Convert Baking Tin Sizes
    I want to make a Christmas Cake in a 2lb loaf tin but can only find recipes for round or square cakes. Which size recipe…
    14 November 2016
Further Reading...
Our Most Popular...
Add to my Yahoo!
Add to Google
Stumble this
Add to Twitter
Add To Facebook
RSS feed
You should seek independent professional advice before acting upon any information on the CakeBaker website. Please read our Disclaimer.