Monday 6 February 2017

A Viennese Valentine


With Valentines day quickly approaching (how are we well into February already?) I have often found myself scrolling through Pinterest looking at all things love. When I came across Viennese Biscuits I thought these would be the perfect Valentines treat. Whether they are to share with family, fiends, your loved one or simply just a way of showing love to yourself, these melt in the mouth, crumbly biscuits are a delicious treat!

So with no further ado, here is the recipe!

Ingredients you will need

.200g unsalted butter, softened (it is best to use real butter to get the crumbly finish)
.50g icing sugar
.2 teaspoons vanilla extract
.200g plain flour
.2 teaspoons cornflour
.1/2 teaspoons baking powder
.100g milk chocolate
.Milk as necessary

Method

Preheat the oven to 170 degrees Celsius/325 degrees Fahrenheit/gas mark 3.

Place the butter and sugar into a freestanding mixer and beat together until pale and combined. Now add the vanilla extract and mix again. Once combined, add the flour, cornflour and baking powder (sifting if necessary) into the bowl and mix thoroughly until the mixture comes together.

Add milk as necessary until the mixture is a consistency that you can pipe but make sure it doesn't become too soft as this will ruin the Viennese biscuit. Spoon the dough into a piping bag fitted with a medium-large nozzle and pipe roughly 10cm-long fingers or any shape you may prefer. Hearts or roses are sweet for Valentines. Bake on the middle shelf of the preheated oven for 10-15 minutes until pale golden.

Remove from the oven and leave to cool.

Melt the chocolate and stir until smooth. Once the chocolate has cooled slightly dip each end of the Viennese fingers into the chocolate and set aside to harden.

Baker's tip! I found putting the piped fingers in the fridge for 10 or so minutes before cooking them helped them to keep their ridged shape.


If you decide to make these, enjoy!

Lucy x

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