Receta Viennese Biscuits 维也纳饼干
When I saw Zoe posted the Vienesse Biscuits, I immediately baked a small batch for our afternoon tea. When this delicious snack is dipped in the melted chocolate it is light and buttery and the delicate crumb will just melt-in-your mouth. Mmm.... definitely just can't stop at one!
Viennese Biscuits
Ingredients:
125 butter, room temperature
(but not too soft, otherwise the biscuits will spread and flatten out quickly during baking)
- 50g icing sugar, sifted
- 1/2 tsp vanilla extract
- 125g plain flour
- To coat:
- 50g dark chocolate (I used valrhona choc 70%)
Method:
Preheat oven to 180 deg C.
Place butter and sugar in a mixing bowl. Beat at low speed until light and fluffy.
Beat in the vanilla extract, sift in flour and continue mixing on minimun speed until a well mixed. (do not overmix).
Put the mixture in to a piping bag fitted with a 1cm (1/2 inch) star nozzle Wilton 1M.
Pipe the mixture into pan lined with baking sheet, spaced apart to leave room for spreading. You may pipe any shape that you desire. Bake for 10-13 minutes, or until pale golden. Transfer to wire rack to cool.
Put the chocolate in a small bowl over a pan of simmering water or microwave to melt.
Dip one side of the biscuits into the melted chocolate and place them onto the baking papers. Allow chocolate to set before removing them from the baking paper.
125克 牛油，温室软化 （稍微变软, 要不然在烘烤的时候饼干就会摊开变扁）
50克 糖粉，过筛
1/2茶匙 香草香精
125克 普通面粉，过筛
50克 黑巧克力
预热烤箱致180摄氏度。
裱心型花嘴 （1/2寸）。将面糊装入裱花袋中，挤出形状。
入烤箱烤约10-13分钟或饼干烤致谈金黄色即可。然后放在饼干架上放凉。