Biscuits you’ll want to make forever!
I always found making butter biscuits quite daunting. However, I am not sure why I found them tough to make, but these biscuits changed it for me. They have a stunning swirl to them which gives them a beautiful aesthetic. I have been feeling a bit nostalgic of late and wanted to recreate “butter biscuits” which I always enjoyed as a kid. These Viennese Swirl Butter Biscuits are common over Eid, we always have them around. Just recently I started making them for my family and everyone really enjoys them. When Eid comes around, they are made in bulk and in many different flavours, but they always had one thing in common, the gorgeous crumble that the butter emits in every biscuit.
These Viennese swirl butter biscuits were made in a simple “S” shape, using a star nozzle. I achieved this by using a star nozzle and slowly twisting my arm to create this shape. Luckily, you don’t have to make this shape, you can use a piping bag to create any shape you like.
I really love baking this recipe and I hope you enjoy this recipe as much as I do. If you have any questions please do leave me a comment and I will reply as soon as I can.
Bon Appetit,
Zorah xo
How to make the perfect Viennese Swirl Butter Biscuits
- Make sure that your butter is room temperature. I find that it helps the creaming process and gives you that really light crumble.
- You can use any chocolate to dip the biscuits, I like dark chocolate. Make sure that your biscuits are cold before dipping them in chocolate.
- Cream your butter and icing sugar on a low speed at first and then move to a faster speed. Don’t forget to stop in between to make sure that all the ingredients are being blended in correctly.
- I like to put my batter in a piping bag with a medium-large star nozzle to achieve this look. But you can still achieve the delicious texture without the Viennese Swirl Butter Biscuit look. Some people opt to just pipe rounds and this will create a more simple look.
Viennese Swirl Butter Biscuits
Course: DessertCuisine: AustriaDifficulty: Easy15
servings30
minutes40
minutesI am so happy to bring you these gorgeous, light butter biscuits. They are dipped in chocolate and that gives them a lovely sweetness. These biscuits have a very light crumble and they are so easy to make.
Ingredients
200g softened butter
45g icing sugar
1 tsp. vanilla essence
2 tbsp. corn starch
200g plain flour
1 tsp. baking powder
- Dipping Chocolate
70g dark chocolate-70%, melted
Directions
- Cream together the butter and icing sugar.
- Once the mixture looks lumpy but light in colour (about 5-7 minutes on medium speed) you can stop the mixing.
- Preheat your oven to 180C.
- Sift together the flour, baking powder and cornstarch and add it to the butter mixture in 2 inclusions.
- Finally add in the vanilla.
- Change the whisk attachment to a creaming tool and mix on a low speed for 3 minutes.
- Once the mixture starts coming together, turn it on to a lightly floured surface.
- The dough will be soft, tacky and possibly stick to your fingers but this is normal.
- Using a star nozzle and a piping bag, add the dough to the piping bag.
- Prepare a baking tray and parchment paper and start piping either circles or the “S” shape on to the parchment paper with a 3cm gap between each biscuit.
- Bake in the oven for about 12 minutes. Once the edges begin to turn a golden brown, remove from the oven and wait for them to cool. Dip in melted chocolate if you wish and enjoy!
