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Viennese biscuits Directions
This is a classic biscuit mixture that has its origins in Austria. It is perfect when you want to make a biscuit mixture that can be used in a piping bag. You can pipe rounds or fingers as you need. They can then be sandwiched together with butter icing or dipped into melted chocolate. 250g (8oz) soft butter 125g (4oz) icing sugar 2 medium eggs 250g (8oz) plain flour
Preheat oven to 200â�°C (390â�°F).
Cream butter and sugar until white and fluffy. Add eggs, beat well, then beat in flour. Place mixture into a piping bag and pipe onto butter baking trays or trays lined with baking paper.
Bake in preheated oven for 8-10 minutes, or until beginning to brown at the edges. Makes 40.