Makes: 12-14 chocolate-dipped finger biscuits
These delicate and super buttery Viennese Butter Biscuits are perfect for an afternoon tea or snack. Dipping them in a mixture of dark and milk chocolate makes them even more difficult to resist. And that is also why these are always a hit with kids too! You can add even more flavor and texture to these biscuits by coating them with chopped almonds, pistachios, or even sprinkles!
These classic Viennese butter biscuits are easy to make and ideal for sharing. Dipped in a rich milk and dark chocolate coating, these biscuits will cater to both the young and adult crowd. This recipe makes about twelve three-inch long biscuits, but you can easily double or triple the recipe if you have some friends or family coming around for a Sunday afternoon tea or snack. You can pre-dip the biscuits and leave them to set, or you can let your guests dip their biscuits instead. You can add even more texture and flavor to these biscuits by coating the chocolate dipped sides with chopped almonds, pistachios, cashews, and even sprinkles. Get creative! 😉
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If the melted chocolate has started to solidify, melt them again using the double boiler method (refer to “Melt the Chocolate’ step in the tutorial below) or gently heat it in the microwave on low power (I use defrost mode) for about 15-20 seconds.
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Here’s what you’ll need…
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TOOLS & EQUIPMENT:
- baking sheet
- parchment paper or silicone baking mat
- stand mixer or hand mixer
- fine mesh sieve or a flour sifter
- piping bag
- large star piping tip
- heatproof bowl
INGREDIENTS:
- 100 grams (3.5 oz) unsalted butter, at room temperature
- 40 grams (1.4 oz) confectioners sugar/icing sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 100 grams (3.5 oz) bleached all-purpose flour
- 1 teaspoon cornstarch
- 1/4 teaspoon baking powder
- 3 teaspoons milk
- 40 grams (1.4 oz) milk chocolate, roughly chopped
- 40 grams (1.4 oz) dark chocolate (at least 50% cocoa), roughly chopped
How to make Viennese Butter Biscuits
PREPARATION. Measure all the ingredients. Preheat the oven to 350 F (177 C). Line a baking sheet with parchment paper or silicone baking mat.
SIFT the flour, cornstarch, and baking powder together. Set aside.
CREAM THE BUTTER AND SUGAR. In a bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes on medium-low speed. (You can also use a hand mixer.) Add the vanilla extract/ vanilla paste and beat again for about 1 minute.
RELATED CONTENT:Stand Mixer Speed Control Guide
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ADD THE SIFTED FLOUR MIXTURE and continue mixing until the mixture is smooth. Add the milk to loosen slightly. The batter should be thick and heavy at this point.
PIPE. Place the mixture in a piping bag fitted with a star-shaped piping tip. Pipe the fingers, 3 inches (8cm) long, on to the prepared baking sheet. Leave about one inch gap in between each piped biscuit as they will spread a little when baked.
BAKE on the middle rack of the oven for 14 minutes, or until pale golden.
Leave to cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
MELT THE CHOCOLATE. While waiting for the biscuits to cool, melt the chocolates together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.
DIP THE BISCUITS. Pour the melted chocolate into the smallest cup or bowl that you have to make it easier to dip. Very gently, dip one end of each Viennese Butter Biscuit into the chocolate. Leave to set on a baking sheet lined with parchment paper/baking mat.
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Here’s the print-friendly recipe.
Viennese Butter Cookies
Servings: 12 finger biscuits
These delicate and super buttery Viennese Butter Biscuits are perfect for an afternoon tea or snack. Dipping them in a mixture of dark and milk chocolate makes them even more difficult to resist. And that is also why these are always a hit with kids too! You can add even more flavor and texture to these biscuits by coating them with chopped almonds, pistachios, or even sprinkles!
Print Recipe
Pin Recipe
Ingredients
- 100 grams 3.5 oz unsalted butter, at room temperature
- 40 grams 1.4 oz confectioners sugar/icing sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 100 grams 3.5 oz bleached all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
- 3 teaspoons milk full fat preferred
- 40 grams 1.4 oz milk chocolate, roughly chopped
- 40 grams 1.4 oz dark chocolate (at least 50% cocoa), roughly chopped
Instructions
- PREPARATION. Measure all the ingredients. Preheat the oven to 350 F (177 C). Line a baking sheet with parchment paper or silicone baking mat.
- SIFT the flour, cornstarch, and baking powder together. Set aside.
- CREAM THE BUTTER AND SUGAR. In a bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes on medium-low speed. (You can also use a hand mixer.) Add the vanilla extract/ vanilla paste and beat again for about 1 minute.
- ADD THE SIFTED FLOUR MIXTURE and continue mixing until the mixture is smooth. Add the milk to loosen slightly. The batter should be thick and heavy at this point.
- PIPE. Place the mixture in a piping bag fitted with a star-shaped piping tip. Pipe the fingers, 3 inches (8cm) long, on to the prepared baking sheet. Leave about one-inch gap in between each piped biscuit as they will spread a little when baked.
- BAKE AND COOL. Bake on the middle rack of the oven for 14 minutes, or until pale golden. Leave to cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- MELT THE CHOCOLATE. While waiting for the biscuits to cool, melt the chocolates together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. (Note 1)
- DIP THE BISCUITS. Pour the melted chocolate into the smallest cup or bowl that you have to make it easier to dip. Very gently, dip one end of each Viennese Butter Biscuit into the chocolate. Leave to set on a baking sheet lined with parchment paper/baking mat.
- STORAGE. Store in an airtight container for up to 5 days.
Notes
(Note 1) The melted chocolate should still be warm when you start dipping the biscuits. If the melted chocolate has started to solidify, melt it again using the double boiler method (see step 7) or gently heat it in the microwave on low power (I use defrost mode) for about 15-20 seconds.
(Note 2) Baking for a crowd? Easily double or triple the recipe according to the amount you need.
(Note 2) Baking for a crowd? Easily double or triple the recipe according to the amount you need.
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