Let’s just chat, you and me, about these insanely good Viennese biscuits. Seriously, have you ever had one? That moment where it just… poof… disappears in your mouth, leaving behind nothing but pure buttery bliss? That’s what we’re aiming for! Forget fancy baking shows; this Viennese biscuits recipe is all about bringing that little bit of European cafe magic right into your own kitchen, no stress involved. Whether you want to feel a bit posh for an afternoon tea or, let’s be real, you just need a decent biscuit with your cuppa (we’ve ALL been there!), this is the recipe you need. Let’s get into why these Austrian wonders are just so darn good.
Why THIS Viennese Biscuits Recipe? Like, Really?
You know how sometimes the simplest recipes are the absolute winners? This is totally one of those. This Viennese biscuits recipe doesn’t mess around. It’s all about that incredible, rich buttery taste and that ridiculously tender texture. No weird ingredients you have to hunt down, no gadgets that cost a fortune. Just pure, simple deliciousness that looks way fancier than it is to make (hello, pretty swirls!). Trust me, even if you usually burn toast, you can totally make these.
Here’s the deal:
- Melt-in-Your-Mouth is an Understatement: Seriously, they’re that soft and crumbly.
- No Weird Stuff: Just normal things from your cupboards. Butter, sugar, flour… you get it.
- Playtime! Dunk ’em in chocolate (oh yes!), make little jam sandwiches, or just eat ’em straight off the cooling rack (my preferred method, shhh).
The Quick Facts (So You Know What You’re In For):
- Faff Time: Maybe 15 mins of mixing and piping? Super quick.
- Oven Time: 12-15 mins – basically, just enough time to make a brew.
- Total Time: Like, half an hour until you’re in biscuit heaven.
- Scary Scale: 1 out of 10. Dead easy.
- How Many? You’ll get about 20 biscuits, unless you make massive ones (no judgment!).
Just imagine… piping out those lovely golden swirls, that amazing buttery smell filling your house… It’s honestly one of the best bits of baking! This Viennese biscuits recipe makes treats that will make your friends think you’re a baking god/goddess.
What You Gotta Grab (The Shopping List, Basically):
Alright, let’s talk about what you need for this champion Viennese biscuits recipe. It’s probably less than you think:
- Unsalted Butter (230g): The absolute heart and soul. This gives them that flaky richness. Please, please make sure it’s properly soft – not melted, just soft enough to easily squish. Leave it out on the counter for an hour or so!
- Powdered Sugar (60g): You know, the super fine stuff, icing sugar. It blends in like a dream, keeping things smooth. Don’t try using regular sugar; it’s not the same vibe.
- All-Purpose Flour (160g): Standard stuff. The backbone of the biscuit.
- Cornstarch (30g): Okay, this is the secret handshake! It’s what makes them unbelievably tender and gives them that signature melt. Don’t skip it! I tried once. Big mistake. Huge.
- Vanilla Extract (1 tsp): For that lovely, warm background flavour. A teaspoon of the good stuff if you have it.
- Salt (A Tiny Pinch): Yep, salt in sweet things! It just makes everything else taste better. Balances the sweetness, makes the butter sing… trust me on this.
Little Tweaks & Fun Ideas:
- Gluten-Dodger? No problem! Grab a good ‘cup-for-cup’ or ‘1:1’ gluten-free flour blend and just swap it in for the regular flour. Easy peasy.
- Vegan Friend? Use a good quality vegan butter block (the stick kind usually behaves best in baking) instead of the dairy butter. Boom, vegan Viennese!
- Zest it Up! A little bit of lemon zest mixed in is amazing. Or try almond extract instead of vanilla for a different vibe. Orange blossom water? Ooh, fancy!
- Feeling Spicy? Especially around Christmas or autumn, a little pinch of cinnamon or nutmeg in with the flour adds a lovely warmth.
Let’s Get Our Bake On! The How-To Bit:
Ready to actually make these beauties using this awesome Viennese biscuits recipe? Let’s go!
- Butter + Sugar = Fluffy Cloud: Find your biggest bowl. Chuck in the softened butter and the powdered sugar. Now, get mixing! An electric mixer makes short work of this, but a wooden spoon and some determination will get you there too. You want to beat it until it’s really light in colour and looks super fluffy, almost like whipped cream. Seriously, don’t skimp on this step – all that air you’re beating in is what makes them magically light! Top Tip: Did I mention the butter needs to be soft? REALLY soft. Like, leave-it-out-for-ages soft.
- Gently Does It With the Flour: Sift the flour and cornstarch (the magic dust!), and that pinch of salt right on top of your buttery fluff. Now using a spatula or spoon and gently fold it all together. Mix just until you can’t see any more dry flour. That’s it. Stop! Warning Will Robinson: If you go crazy mixing now, your biscuits will be tough little things. We want delicate meltiness, remember? Gentle folds only!
- Piping Fun: This is where they get their signature look! Spoon the soft dough into a piping bag that has a big star tip (something like a Wilton 1M is perfect). Line your baking sheets with parchment paper (trust me, saves scrubbing later). Now, pipe out your shapes! Swirls are classic, but little rosettes or even just straight lines work too. Give ’em a little space to breathe on the tray. Dough Being Difficult? If it feels too stiff to pipe,, just let it sit on the counter for 5-10 minutes. It’ll chill out and become more cooperative. Happens to the best of us!
- Golden Hour in the Oven: Get that oven heated to 350°F (175°C / 160°C fan). Gently slide the trays in. Bake for around 12 to 15 minutes. You’re looking for the very edges to just be turning a pale golden colour. The tops will still look pretty blonde. Super Important Bit: They will feel REALLY soft when they come out. Don’t freak out! Let them sit on the hot baking tray for about 5 minutes to firm up a bit and then carefully use a spatula to move them to a wire rack to cool down completely. They’ll crisp up perfectly as they cool. Patience, young baker!
- Make ‘Em Pretty (or Just Eat ‘Em): Once they are totally, completely cool (seriously, wait!), it’s decision time. Melt some chocolate (dark, milk, white – you do you!) and dip the ends, or drizzle it over the top. Let the chocolate set. Or, grab your favourite jam (raspberry and apricot are chef’s kiss) and sandwich two biscuits together. Or, do absolutely nothing because, honestly, they are divine just as they are. Make that cup of tea or coffee you were thinking about earlier, sit down, and appreciate the glorious buttery thing you just created with this Viennese biscuits recipe. Go on, you earned it!
Showing Off Your Handiwork:
Want them to look Insta-ready?
- A little dusting of powdered sugar just before serving is like fairy dust – instant fancy!
- Don’t just pile them up; arrange them nicely on a plate. It makes a difference!
- If you did the chocolate thing, maybe sprinkle some chopped nuts (pistachios look great!) or even edible glitter on before it sets? Ooh la la.
Keeping Them Yummy (If They Somehow Survive):
Okay, hypothetically, if you don’t eat them all at once:
- Countertop Crew: Once cool, stash them in an airtight container. They’ll be good for up to a week (but I bet they won’t last that long!). The old ‘slice of bread in the container’ trick can help keep them from getting too dry if you live somewhere dry.
- Freeze ‘Em Raw: Best way to make ahead! Pipe the dough onto a lined tray, freeze solid, then chuck the frozen dough shapes into a freezer bag. Bake straight from frozen when you need a fix – just add maybe 2-3 extra minutes to the baking time. Genius!
- Revival Time: If they get a bit soft after a few days, a quick 3-5 minutes in a low oven (like 300°F/150°C) will bring back some crispness. Let them cool again though!
Let’s Get Crazy (Recipe Riffs):
Think of this Viennese biscuits recipe as your delicious starting point!
- Double Chocolate Dip: Dip one end in dark, the other in white. Why choose?
- Nutty Professor: Fold finely chopped toasted almonds or hazelnuts right into the dough. Yum!
- Coffee Break: Add a teaspoon of instant espresso powder dissolved in the vanilla extract for a mocha vibe. Dip in dark chocolate, obviously.
- Holiday Cheer: A bit of peppermint extract in the dough, dip in white chocolate, sprinkle with crushed candy canes. So festive!
See? Endless possibilities!
The Final Word…
Honestly, biting into a truly good, homemade Viennese biscuit is one of life’s simple pleasures. They’re light, they’re buttery, they’re just… good. And knowing you made them yourself with this super easy Viennese biscuits recipe? Even better. So go on, grab that butter, preheat that oven, and prepare for some serious deliciousness. You’ve totally got this! Happy baking, friend!
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viennese biscuits recipe
Easy Viennese biscuits recipe for buttery, melt-in-mouth swirls! Learn how to bake these classic Austrian treats. Perfect for beginners. Get baking today!
Ingredients
- 230g unsalted butter (softened – leave it out for an hour so it’s squishy!)
- 60g powdered sugar (that fine, dreamy icing sugar)
- 160g all-purpose flour (the regular kind you’ve got in the pantry)
- 30g cornstarch (the secret to that tender melt – don’t skip it!)
- 1 tsp vanilla extract (for that cozy, warm flavor)
- A tiny pinch of salt (just a little to make everything pop)
Instructions
- Butter + Sugar = Fluffy Cloud: Find your biggest bowl. Chuck in the softened butter and the powdered sugar. Now, get mixing! An electric mixer makes short work of this, but a wooden spoon and some determination will get you there too. You want to beat it until it's really light in colour and looks super fluffy, almost like whipped cream. Seriously, don't skimp on this step – all that air you're beating in is what makes them magically light! Top Tip: Did I mention the butter needs to be soft? REALLY soft. Like, leave-it-out-for-ages soft.
- Gently Does It With the Flour: Sift the flour and cornstarch (the magic dust!), and that pinch of salt right on top of your buttery fluff. Now using a spatula or spoon, gently fold it all together. Mix just until you can't see any more dry flour. That's it. Stop! Warning Will Robinson: If you go crazy mixing now, your biscuits will be tough little things. We want delicate meltiness, remember? Gentle folds only!
- Piping Fun: This is where they get their signature look! Spoon the soft dough into a piping bag that has a big star tip (something like a Wilton 1M is perfect). Line your baking sheets with parchment paper (trust me, saves scrubbing later). Now, pipe out your shapes! Swirls are classic, but little rosettes or even just straight lines work too. Give 'em a little space to breathe on the tray. Dough Being Difficult? If it feels too stiff to pipe,, just let it sit on the counter for 5-10 minutes. It'll chill out and become more cooperative. Happens to the best of us!
- Golden Hour in the Oven: Get that oven heated to 350°F (175°C / 160°C fan). Gently slide the trays in. Bake for around 12 to 15 minutes. You're looking for the very edges to just be turning a pale golden colour. The tops will still look pretty blonde. Super Important Bit: They will feel REALLY soft when they come out. Don't freak out! Let them sit on the hot baking tray for about 5 minutes to firm up a bit and then carefully use a spatula to move them to a wire rack to cool down completely. They'll crisp up perfectly as they cool. Patience, young baker!
- Make 'Em Pretty (or Just Eat 'Em): Once they are totally, completely cool (seriously, wait!), it's decision time. Melt some chocolate (dark, milk, white – you do you!) and dip the ends, or drizzle it over the top. Let the chocolate set. Or, grab your favourite jam (raspberry and apricot are chef's kiss) and sandwich two biscuits together. Or, do absolutely nothing because, honestly, they are divine just as they are. Make that cup of tea or coffee you were thinking about earlier, sit down, and appreciate the glorious buttery thing you just created with this Viennese biscuits recipe. Go on, you earned it!
Notes
et Fancy: A little dusting of powdered sugar, a chocolate drizzle, or chopped nuts make them look extra special.
Swapsies: Going Gluten-Free? Use a 1:1 GF flour blend. Need it Vegan? Use your fave block-style dairy-free butter. Easy!
Flavour Fun: Try adding lemon zest and almond extract instead of vanilla, or a pinch of cinnamon for a twist.
Storage Smarts: Keep cooled biscuits in an airtight container for up to a week. A slice of bread in there can help keep them soft-ish (though they are meant to be crumbly!).
Freeze Ahead: You can freeze the unbaked piped dough swirls! Bake straight from frozen, adding a couple of extra minutes. Lifesaver!
Crisp 'Em Up: If they soften after a few days, a few minutes in a low oven (300°F/150°C) can bring back the snap (let cool again!).
Butter Temperature is Key: Seriously, make sure that butter is properly softened at room temp, not melted or too cold. It makes all the difference!
Nutrition Information:
Yield: 20 servingsAmount Per Serving:Calories: 120 calories per biscuit
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