We’re making Butter Biscuits!
I love reverting to old family recipes when I feel like I’m in a rut. These Viennese swirl butter biscuits did the trick. I find the recipe so easy and wholesome and it’s all in all, a great biscuit!
It’s nearing the end of the year and I can barely get myself through the last few days of work. I don’t know if you all feel the same? This year has been a tough one, mentally and physically, so I hope that you all have a much deserved break. I have been feeling a bit nostalgic of late and wanted to recreate “butter biscuits” which I always enjoyed as a kid. My aunts would always make these in bulk and and distribute them among the family.
These Viennese swirl butter biscuits have an “S” shape. However, if I am not in the mood to be fancy, I make a circle using the star nozzle and they come out just as good.
Tip for making Viennese Swirl butter biscuits:
- I always soft my icing sugar before hand. I find that if I don’t this create a very lumpy mixture. To avoid that, try and sift it twice, it makes the process so much easier.
- I use a creamy tool for the creaming of the butter and icing sugar. A whisk will be too messy as the butter will get stuck in it. As a rule, always use a creaming tool this smooths out the mixture without any fuss.
- You can definitely make this recipe by hand, it will just take you a bit longer. Instead of a creaming toll, you will just use a spatula and mix until the butter and icing sugar are light in colour. This could take roughly 15 minutes.
- I use a piping bag and nozzle to get the correct shape. However, you can mould this by hand in a simple round shape. The texture and taste will be the same.
I hope you enjoy this recipe as much as I did and genuinely have fun making them because they are easy to make and the family can get involved too!
Bon Appetit,
Zorah xo
Viennese Swirl Butter Biscuits
Course: DessertCuisine: BritainDifficulty: Medium15-20
servings15
minutes12
minutesThese light and fluffy butter biscuits are easy to make and bring me so much joy! The butter makes them crumbly and so light. They are dipped in chocolate and this only adds to the decadence.
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
- 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!
