Viennese cookies - an Austrian delicacy on your table

Who does not want to start the morning of the day off from the cupcoffee and delicious, crumbly, delicate Viennese pastry? Do not panic, so majestic the name "Viennese pastry" belongs to a simple Austrian dessert, which was once served to the table on the eve of Christmas.

Before you tell and clearlyto demonstrate some of the most popular recipes for cooking this sweet, we want to say that the Viennese dough from which it is prepared is very similar to our old good sand. It differs only in its oily character and lack of eggs in it.

So, start with the recipe, following which, you are easyand quickly prepare a fine-grained Viennese pastry. For a serving of 10-14 cookies, you will need the following ingredients: unsalted butter (250 g); sugar, preferably powder (55 g); wheat flour (225 g); cornmeal (75 g); melted dark chocolate (300 g).

Let's start preparing the dough:

1. Soften the oil to such an extent that it resembles a sparse semolina mush. Put it in a bowl over the flour.

2. Now enter the rest of the ingredients (except for chocolate) and carefully mix them with butter. Too long to stir the dough is not worth it - it does not like if it gets a lot of air.

3. To make a classic Viennese cookie, give it a zigzag appearance with a confectionery bag with a "star" nozzle. Squeeze out the future cookies at some distance from each other, because during the baking process it increases significantly in width.

4. The Viennese biscuits are baked at a temperature of 170 ° C for 15 minutes until slightly golden in color.

5. For decoration, dip into the melted chocolate half of the pastry.

As already mentioned, there are several ways of making Viennese cookies. The following recipe is somewhat reminiscent of the beloved by many.

So, the composition of products is almost the same, forexcept flour, so prepare a very soft butter (250 g), flour (50 g), corn flour (50 g), sugar (preferably if it is powder (50 g)) and vanilla extract (2-3 g).

For the filling (cream), take a soft oil (100 g), powdered sugar for cream and for powder (25-30 g), 75 g of raspberry jam, vanillin.

Cooking method

Before you start cooking the dough, turn on the oven to warm up to 190 ° C.

Put butter, flour, corn flour,sugar, and vanilla extract in a food processor and mix until smooth. Using a pastry bag of dough, make a "star", squeezing it out onto a baking sheet lined with parchment. Bake the biscuits in the oven until it turns golden brown (13-15 minutes).

While the "stars" are baked, we start to prepare the cream: whisk thoroughly beat the butter, vanilla extract and sifted powdered sugar until a homogeneous mass. When all the "star" pairs are ready, we start decorating the Viennese cookies. Do this as shown in the photo.

Liked? Do you want to try another way of making Viennese cookies?

Then we begin! To make our dessert really "melted in your mouth", take butter (100 g), sugar powder (25 g), vanilla extract (2-3 g), flour (100 g) and chocolate (75 g).

First, preheat the oven to 180 ° C. And while it is heated, we prepare

dough. Mix butter, sugar and vanilla extract with a mixer until a soft creamy mixture is obtained. Now add the flour and mix everything. From the finished dough with the help of a confectionery bag we form biscuits. Its appearance depends entirely on your imagination. When the biscuit pieces are ready, dip its ends into the melted chocolate mass. Allow it to drain and cool, then serve it to the table. Have a nice tea!

As you can see, nothing difficult to prepareno Viennese cookies. There are only small differences in the compositions and methods of kneading. But, as they say, who is in that much. We hope that you will choose the most convenient way for you and will please your home with this wonderful dessert.