Viennese biscuits/ Melting Moments

TRH Viennese biscuits1  TRH Viennese biscuits2

250 grams of soft to the touch butter
1 cup of icing sugar
1/2 a cup of cooking oil.
1 teaspoon of vanilla essence
2& 3/4 cups of cake flour
3 heaped tablespoons of cornflour.

Cream the butter with a whisk for a minute , next add your oil , vanilla essence and icing sugar and whisk for about 2 minutes . Add the dry ingredients and whisk for another minute .
Spoon into a piping bag with a large star nozzle attached , you can use any pattern . Then pipe whatever shapes you like , use the pics for guidance on a baking sheet lined with baking paper . Place in the fridge for 5-10 minutes before baking . Bake in a preheated oven on 180°C for 10 minutes or until you see the edges Browning .
Remove from oven and cool . You can dip in melted chocolate or before baking top with smarties or nuts .
If your biscuits do not hold its shape well when baking simply add 2 tablespoons of flour or corn flour to dough mix .

Cape Malay Cooking with Fatima Sydow.
Prepared, tried and tested by : Gail Haselsteiner

popup close button

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon