Childhood goodies! You could always find these Viennese biscuits in my granny’s candy and sweets cupboard… We would call them marquisettes or marquisette cookies and they were often cover in chocolate. You can also find them in Belgium under the name of duchesses. No idea why these cookies are called like them. Anyway, they are very easy to make at home and so yumm!Viennese Biscuits
So if you have any time left then, you can melt some chocolate with butter and cream in a double boiler (bain marie), dip your freshly baked cookies in the melted chocolate and let them dry on an oven rack. If you are dipping them in chocolate, add 5,5 oz (155 g), 2 tablespoons of cream and a tablespoon of unsalted butter to a heat resistant bowl. Place it over a pan of boiling water and melt the chocolate. Then dip the cookies in the chocolate and place them back on the wire rack to cool and set. The cookies are ready to be served!
Homemade chocolate covered cookies, add a cup of coffee or tea to that… Lovely! Love baking cookies? Then also try out my crunchy peanut butter cookies!
The Recipe
Freshly baked Viennese biscuits, a 5-ingredient treat!
- 3,5 oz unsalted butter (100 g), soft
- 2 oz icing sugar (55 g)
- 4,5 oz pastry flour (125 g), sifted
- 1 egg yolk
- 2 tbsp whole milk
- salt
Transfer the soft butter to a large mixing bowl, blender or stand mixer and then add the icing sugar, sifted pastry flour, egg yolk, milk and a pinch of salt.
Blend well until you get a very smooth and moist but creamy cookie dough.
Then transfer the dough to a piping bag. Choose a large star pastry nozzle for these viennese biscuits. Line a baking tray with baking paper. Pipe the dough onto it. Choose whatever shape you want. These cookies come in several shapes, like the number 8 for instance.
- You can also make large round cookies or circles. I personally prefer to make sticks. Don’t pipe the dough too thinly or the cookies will burn and break easily.
- Then place the baking tray in a preheated oven at 356°F (180°C) and bake the cookies for 12 to 14 minutes. Keep a good eye on them. When the cookies start to brown on the edges, cover them with a piece of tinfoil. Remove the cookies from the oven and let them cool on an oven rack. If you are dipping them in chocolate, add 5,5 oz (155 g), 2 tablespoons of cream and a tablespoon of unsalted butter to a heat resistant bowl. Place it over a pan of boiling water and melt the chocolate.
- Then dip the cookies in the chocolate and place them back on the wire rack to cool and set. The cookies are ready to be served!
I’m not much of a baker but these biscuits always work! Homemade baked biscuits, nothing better… Thanks dear friends! XXX