thermomix viennese biscuits

Viennese Biscuits

4 from 1 vote
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 20

These Viennese Biscuits are some of my favourite xmas cookies. Super easy to prepare using your Thermomix and so perfectly crumbly and sweet. This is a great recipe for xmas edible gifts. 

Christmas time is the perfect time of the year to have an excuse for being in the kitchen all day and making the most wonderful cookies. In our house we usually dedicated a whole day to just baking as many different varieties of xmas biscuits and cookies as possible. These Viennese biscuits or as we call them in Germany 'Spritzgebäck' are my dad's favourite. 

They come in all shapes and forms but this time I made S shapes. You can also make dots or go for O or I shapes. It is important to use a very large piping nozzle. I bought a special one from Amazon, which was super cheap and thanks to prime I got it the next day. I did try piping it in a small star nozzle but it didn't even come out so I suggest if you don't have a large star nozzle and don't want to get one, just use a plain piping bag and cut off the first 3-4cm to have a large opening. 

You can also add cocoa to half the mixture and fill both mixtures next to each other in the piping bag to create a cool look.

Ingredients

Biscuits

  • 220 g butter
  • 200 g plain flour
  • 75 g icing sugar
  • 50 g corn flour
  • 60 g milk
  • 1/2 tsp vanilla extract

Topping

  • 200 g dark chocolate in small chunks

Instructions

  1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Line two large baking trays with greaseproof paper. Please note: If you have a fan oven, these biscuits are very likely to fall apart a little and become a flatter because the fan will be quite hot and create steam rather than 'drying them out' when using a non fan setting. It is best to use the non fan setting of the oven or to place the trays in the fridge for 30 minutes before baking.
  2. Place the butter in the mixing bowl and cream 40 Sec. / Speed 5. Scrape down.
  3. Add the plain flour, icing sugar, corn flour, milk and vanilla extract and mix 30 Sec. / Speed 6. While mixing, check through the lid to see how thick the mixture is. If it appears too thick (i.e. it is not creaming together at all but crumbly instead) add a little more milk until you have a very thick almost buttercream like texture.
  4. Fill the mixture into a piping bag with a very large star nozzle (make sure it is super large, otherwise the piping will be difficult). Pipe little S shapes onto the prepared baking trays, leaving a 3cm gap in between each biscuit.
  5. Bake in the oven for 10-12 minutes until pale and still a little soft. Remove and leave to cool on a wire cooling rack.
  6. Meanwhile, place the dark chocolate in the mixing bowl. Blitz 7 Sec. / Speed 9. Scrape down. Melt 4 Min. / 37°C / Speed 2. Check after 2 minutes if the chocolate has already melted. Depending on the amount of cocoa in the chocolate, it may melt faster than 4 minutes. Pour into a small bowl and dip each biscuits into it. Place back on the baking trays and leave to harden. These biscuits store well up to 2 weeks. Enjoy!
Nutrition Facts
Viennese Biscuits
Amount Per Serving
Calories 201 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 24mg 8%
Sodium 82mg 3%
Potassium 88mg 3%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 6g
Protein 2g 4%
Vitamin A 5.7%
Calcium 1.5%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.

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7 Comments

  1. Maggie on December 13, 2016 at 6:06 pm

    Thank you for including the fan oven information.
    Do you recommend conventional or fan oven for your bread and bakes? I’m often unsure which is best.

    • admin admin on December 14, 2016 at 10:42 am

      Hi Maggie, I actually prefer the conventional oven over the fan oven but it does have to be a good one. In my flat currently I am looking to buy a new one as the one I have got only has a very hot conventional option and the fan is more reliable so it really depends on the quality. 🙂 Hope that helps.

  2. Maggie on December 15, 2016 at 10:02 am

    Thank you Sophie for the reply.

  3. Maria on August 6, 2017 at 9:16 am

    Hi,
    Do you use room temperature butter?

    • admin admin on August 7, 2017 at 9:29 am

      Hey, the butter doesn’t need to be room temperature as the Thermomix should still cream cold butter nicely 🙂 x

  4. Sinead on December 9, 2018 at 10:42 pm

    Oh wow thank you Sophie, another super gifting recipe to try! I made your gingerbread last week with my daughter and it was fab

  5. Nicola on January 7, 2019 at 6:49 pm

    Hi Sophia, I just made these and they are a triumph (apart from my piping, which needs some work!). Thanks so much for the recipe.

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