Freshly baked Viennese biscuits, these are an easy 5-ingredient treat! All you need here is butter, milk, an egg yolk, pastry flour and sugar. That is really it. The most easiest biscuits to make and bake!
These goodies remind me of my childhood!
You could always find these Viennese biscuits in my granny’s candy and sweets cupboard… We used to call them marquisettes or marquisette cookies back then and they were often cover in chocolate.
You can also find these biscuits in Belgium under the name of duchesses. No idea why these cookies are called like that.
Anyway, they are very easy to make at home and so yumm!
How are your piping bag skills?
Let’s crank them up a notch with this lovely experiment! I think this is the perfect baking challenge for when it is cold and dark outside in the winter.
Let’s lock ourselves up in the kitchen and make some sugary treats!
Best 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). Then 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.
Once that is over and done with, these viennese biscuits are ready to be served!
Who could ever say no to these… Homemade chocolate covered cookies, add a cup of coffee or tea to that… What a lovely afternoon treat!
Do you love baking cookies at home?
Then you should also try out my crunchy peanut butter cookies!
Best Viennese Biscuits 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
1. 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.
2. Blend well until you get a very smooth and moist but creamy cookie dough.
3. 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.
4. 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.
5. 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.
6. 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!
Why are they called Viennese biscuits?
Viennese biscuits are a type of biscuit that are piped into a whirl shape and are said to be inspired by Austrian pastries, which share the name Spritzgebäck and come in various shapes with different fillings and decorations.
However, Viennese biscuits are actually a British biscuit consisting of soft shortbread cakes piped into a whirl shape.
The most common UK version was popularised by Mr Kipling, consisting of two biscuits sandwiched with buttercream and jam.