Gail's Viennese Melting Moments

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Gail' Viennese Melting Moments
It’s the weekend so here’s something sweet for tea and ready in a jiffy. Enjoy 😊😊
Ingredients:
250 g soft to the touch butter that you have standing at room temperature
1 cup icing sugar
1/2 cup canola oil
1 tsp vanilla essence
2 3/4 cups plain flour
3 heaped tbsp cornflour
Method:
Preheat oven to 180°C (fan forced – 160°C ).
Line a large baking tray with parchment paper.
Cream the butter with a whisk for 1 min, add oil, vanilla essence & icing sugar & whisk for about 2 mins.
Add the flour & cornflour & whisk a further min.
Spoon mixture into a piping bag with a large star nozzle, you can pipe any pattern you wish.
I piped 8 cm cigars. Place in fridge for 5 mins before baking.
Bake in oven for 10 mins or until you see the edges browning.
Remove from oven and cool.
Dip the ends of biscuits in melted milk chocolate or decorate as desired.
Yields 45.
Recipe credit Fatima Sydow
Prepared, tried and tested by: Gail Haselsteiner‎ 
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14 thoughts on “Gail's Viennese Melting Moments”

  1. Oh my gosh these look SOOOO delicious – you are making me drool at my computer screen right now! Will def have to pin and try these next Christmas!

    Reply
  2. I love the look of these cookies, and it seems like I could make them gluten-free pretty easily for the people with Celiac in my household. I’m going to give them a try! Thanks!

    Reply

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