How To make Viennese Cookies

Viennese Biscuits

In this video I show you how we make Viennese Biscuits in the Bakery.
Recipe
170g Butter (Salted or Unsalted)
113g Sugar (Caster or Icing sugar)
1 tsp Vanilla Extract (Optional)
170g Plain flour (NOT Self-Raising flour)
Cook at 170ºC for around 12- 14 minutes

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Viennese Biscuits How to make the best kept Secret Recipe Demo at Bakery

Viennese Biscuits How to make the best Secret Recipe
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For Home Bakers Viennese biscuits are great for tea time treat
This Recipe makes 8 covered Viennese biscuits
Recipe Ingredients:
340g Softened unsalted butter / marg
226g Castor sugar / Icing Sugar
5g Vanilla extract
340g Plain flour
Chocolate Fudge: 368g Bakers Fondant, 80g Dark Chocolate Drops
Bar Milk chocolate
Follow the Video Bake with the Crazy Baker
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Method:
1. Preheat the oven to 350 F
2. Put the butter and sugar, vanilla into the bowl of a freestanding mixer with 3 speed, then beat until light.
3. Scrape down and add in ½ the flour and mix for a further 5 mins until light
4. Scrape down and add the rest of the flour and mix for a further 5 mins until light.
5. You need a Pipe bag and a star tube
6. Spoon the mix into a piping bag fitted with a medium star tube, and pipe out 4 in long fingers onto the prepared baking tray.
7. Bake on the middle shelf of the preheated oven for about 10-15 minutes until they are a pale golden colour.
8. Remove from the oven and cool on the baking tray for 5 minutes.
9. Move to a wire rack until completely cold
Chocolate fudge Recipe : 368g Bakers Fondant, 80g Dark Chocolate Drops
10. Put your Chocolate fudge into a heatproof bowl and melt in a microwave on a low power
11. Spread fudge on one ½ and then put the other ½ on top, let it set for 5 mins
12. Put the chopped milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water (bain-marie). Remove from the heat and stir until smooth.
13. Dip one 1/2 of the biscuit into the chocolate and leave to set on baking parchment. Repeat for all of the biscuits.
14. If you like you can sprinkle a little chopped pistachios on top of the chocolate or 100’s & 1000’s.
Well done bakers
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This video was filmed with a Canon XA50 Camcorder #canonxa50
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Tender, buttery, melt-in-your-mouth Viennese Whirls!

You asked for it! Now we've got it - Mary Berry's Viennese Whirls on VIDEO!
GET THE FULL RECIPE HERE:
Enjoy these delicious butter cookies slathered with raspberry jam and a light vanilla buttercream filling. Great for holidays, special occasions or just because.

THE GREAT BRITISH BAKING SHOW | Season 4: How to Make Viennese Whirls | PBS

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Learn how to make a great Viennese Whirl and find out why butter is so important. This is the technical challenge for the Biscuits episode of The Great British Baking Show.

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Follow 12 amateur bakers in their quest to be named Britain’s best. As judges Mary Berry and Paul Hollywood create 30 new challenges to test their skill and creativity, Mel Giedroyc and Sue Perkins are with them every step of the way. THE GREAT BRITISH BAKING SHOW airs Season 4 during Summer 2017 on PBS at Fridays 9/8c.