Sometimes life throws a little curve ball at you and knocks you down for a week or two. It was the flu that knocked me down just recently and as much as I’m finally back to at least feeling human again, the lingering cough is still proving hard to shake.
So after a lengthy period of completely healthful hot soups, tisanes and the like, I was ready yesterday to treat myself… with some Viennese Biscuits that not only taste lovely, but are pretty to the eye as well. The recipe found while rustling through an old ‘Le Cordon Bleu’ Biscuit Cookbook. Forgive me for not posting recipes for soups and flu-kicking hot honey and lemon drinks, but to be honest, I’m a little over them all right now… perhaps some other time!
Viennese Biscuits / Cookies | Gather and Graze
- 120g/½ Cup Unsalted Butter (Softened)
- 50g/Scant ½ Cup Icing (Powdered) Sugar
- ¼ Teaspoon Vanilla Extract
- 1 Teaspoon Finely Grated Lemon Zest
- 1 Free-Range Egg (Lightly Beaten)
- 150g/1 Cup Plain Flour (Sifted)
- Pinch of Salt
- 100g Dark Chocolate (Melted)
- Glacé Cherries (optional)
Pre-heat oven to 180°C and line 2 baking trays with parchment paper.
In an electric mixer, beat together the butter, icing sugar, vanilla and lemon zest until light and fluffy. Gradually add in the lightly beaten egg, being sure to mix well after each addition. Stir in the flour and salt, mixing until combined.
Scoop the mixture into a piping bag, fitted with a 1cm star tip nozzle. Pipe 6-8cm lengths onto the baking trays, allowing space between each for spreading. I also piped a number of small rosettes onto the 2nd tray, topping each with half a glacé cherry. Bake for about 7-10 minutes, until golden. Allow to cool completely before dipping one end of the biscuit fingers into melted chocolate. Place onto a piece of parchment paper, until the chocolate has set. Enjoy!
- Recipe from a ‘Le Cordon Bleu’ Biscuit Cookbook