Ingredients

250 g butter
1/2 cup icing sugar
1/2 cup drinking chocolate
2 cups plain flour
Viennese Biscuits, originally known as 'Wiener Kipferl,' is a type of cookie that originates from Vienna, Austria. These delicious biscuits are a favorite of many, especially during tea time. They are easy and quick to prepare, requiring only a few ingredients and offering a soft, crumbly texture that melts in your mouth. This snack is perfect for individuals who enjoy the traditional taste of homemade biscuits. In this recipe, we are using icing sugar, butter, flour, and drinking chocolate. The ingredients are combined, piped into swirls, baked in the oven, and decorated with a delicious chocolate drizzle.

Instructions

1.Preheat your oven to 180°C/160°C fan
2.In a large bowl, beat butter and icing sugar together until light and fluffy.
3.Sift in drinking chocolate and flour, mix to form a soft dough.
4.Spoon mixture into a piping bag fitted with a star nozzle.
5.Pipe onto a baking tray lined with baking paper, swirl each biscuit to approximately 5cm in diameter.
6.Bake for 12-15 minutes or until lightly golden brown. Cool.
7.For the Chocolate Drizzle:
8.Melt the chocolate in a small bowl until smooth. Let it cool for a while. Be careful not to overheat!
9.Using a spoon, drizzle over the cooled biscuits to decorate as desired.

PROS

Viennese Biscuits are heavenly tasting with a soft, crumbly texture that melts in your mouth.

They are easy and quick to prepare with few ingredients and make for a great snack.

It is a great recipe that can be used as an ideal project to introduce children to baking.

CONS

They are high in calories and fat.

This recipe cannot be enjoyed by individuals with a celiac condition because it contains gluten.

HEALTH & BENEFITS

Viennese Biscuits comprised of ingredients that can provide you with an array of health benefits, such as butter that helps in brain function and helps maintain heart health.
Drinking chocolate used to prepare these biscuits contains Potassium to regulate blood pressure.

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