Viennese Biscuits

These are the simplest biscuits to make that I have in my repertoire, and only have 4 ingredients, so are a perfect biscuit to have children help with.  Having no eggs in the recipe also means that should you want to eat the dough, you can without the fears attached with eating raw egg.  This recipe makes 12 biscuits


  • 125g Softened Unsalted Butter
  • 3 heaped tbsp Icing Sugar
  • 1/2 tsp Vanilla Extract
  • 150g Plain Flour

Cream together the butter and icing sugar until smooth and very soft.

Add in the vanilla extract and flour.

Mix thoroughly.

At this point the original recipe I based this on said to spoon the mix into a piping bag with a large star nozzle, piping out 10cm lines of the mix.  Unfortunately I found that this mix is too stiff to be piped and it burst the seam of my piping bag!

Roll the dough into 12 walnut sized balls, and place onto a silicone sheet on a baking tray.

Dip a fork into a glass of water, and use the back of the fork to press down and create grooves into the biscuits.

Bake in a preheated oven at 180degrees for approximately 17 minutes.

Allow to cool slightly before removing from the tray and placing on a wire rack to cool.

These can be stored in an airtight container for up to 5 days, but if your house is anything like ours, they won’t last that long!

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