Nigella Viennese Biscuits are delicate, buttery treats originating from Vienna, Austria. Made with ingredients like butter, icing sugar, and vanilla extract, these biscuits have a tender crumb and rich flavor, offering a melt-in-your-mouth experience. Their name is a tribute to Vienna’s renowned pastry culture.
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💗 Why This Recipe Is A Crowd-pleaser
- Irresistible Butteriness. These Nigella Viennese Biscuits are rich and indulgent due to their high butter content.
- Delicate Melting Texture. With the correct ingredients, these biscuits’ crumb is soft and virtually melts on your tongue, creating a delicious “melt-in-your-mouth” feeling.
- Quick And Easy Preparation. The dough can chill after 15 minutes. Biscuits bake for 12–15 minutes and are ready to eat.
- Versatile And Delicious. These biscuits can be served with tea, shared with friends and family, or eaten by oneself to relax. Everyone enjoys their buttery richness and sweet taste.
🍫 Nigella Viennese Biscuits Ingredients
- 4½ ounces unsalted butter
- 2½ ounces confectioners’ sugar
- 6 ounces of self-rising flour
- 1 ounce cornstarch
- 8 ounces bittersweet chocolate (good quality)
🎂 Instructions For This Delicious Viennese Biscuits
- Lightly grease 2 baking sheets and preheat oven to 190C / 375F.
- Beat the butter and sugar until light and fluffy.
- Sieve the flour and cornstarch together and gradually beat into the butter/sugar mixture, adding just a little milk if the mixture is difficult to beat.
- Melt 3 oz of the chocolate in a bowl over simmering water and beat into the biscuit mixture.
- Put the mixture into a piping bag and using a star nozzle, pipe 2-inch fingers onto baking trays.
- Leave space between each biscuit as they will spread.
- Bake for about 15 minutes until dark golden brown. Cool on the wire rack.
- Melt the rest of the chocolate and dip one end of each cooled biscuit in chocolate – to cover half of the biscuit and put on sheets of baking parchment while the chocolate sets.Store in an airtight tin.
💭 Recipe Tips
- Ensure the butter is softened but not melted to maintain the right consistency of the dough.
- Sift the dry ingredients (flour, cornstarch, salt) to prevent lumps and achieve a smoother texture in the biscuits.
- Do not overmix the dough as it may result in dense biscuits. Mix until just combined for a lighter texture.
- Chill the dough before baking to prevent excessive spreading and help the biscuits retain their shape.
- Resist the temptation to increase the oven temperature for quicker baking; low and slow baking ensures a crisp exterior and tender interior.
☕ What To Serve With Viennese Biscuits?
Nigella Viennese Biscuits can be served alongside a variety of accompaniments they pair beautifully with a cup of hot tea or coffee, providing a delightful treat for afternoon tea. For added indulgence, you can also serve them with a dollop of whipped cream, fruit preserves, or a dusting of powdered sugar.
🎚 How To Store Viennese Biscuits?
- In The Fridge. Traditional Nigella Viennese Biscuits should be stored in an airtight jar after cooling fully. Keep them cold and dry for a week at room temperature.
- In The Freezer. Freeze Traditional Nigella Viennese Biscuits in a single layer in a freezer-safe container or bag avoid freezer burn by sealing them. Freeze them for three months.
🔥How To Reheat Viennese Biscuits?
- In The Oven. Start your oven at 150°C (300°F). Bake the biscuits for 5-7 minutes on a baking sheet. This mild heat will restore their texture without scorching them.
- Air Fryer Method. Air fryers are helpful for warming biscuits. Air fryer to 150°C (300°F). Reheat the biscuits in a single layer in the air fryer basket for 3-5 minutes until crisp.
- Toaster Oven Method. Reheat biscuits in a toaster oven. Turn your toaster oven down to 150°C (300°F). Heat the biscuits on a baking sheet for a few minutes to regain their crispness.
FAQs
How Do I Prevent Viennese Biscuits From Spreading Too Much During Baking?
To prevent spreading, chill the dough before baking and ensure the butter is not too soft.
How Long Should I Let The Dough Rest Before Shaping The Biscuits?
Let the dough rest in the fridge for 30 minutes to firm up before shaping.
Can I Substitute The Cornstarch With Another Ingredient?
Substituting cornstarch may alter the texture, but arrowroot or potato starch can be used.
Is It Possible To Add Chocolate Chips Or Nuts To Viennese Biscuits?
Yes, chocolate chips or finely chopped nuts can be added for added flavor and texture.
How Do I Achieve The Perfect Delicate Texture In Viennese Biscuits?
Achieve delicate texture by not overmixing, using the proper flour-to-butter ratio, and baking at the right temperature.
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Nigella Viennese Biscuits Nutrition Facts
Amount Per Serving
- Calories 80
- Total Fat 2.7g
- Saturated Fat 1.3g
- Cholesterol 5mg
- Sodium 51mg
- Total Carbs 11g
- Dietary Fiber 1g
- Total Sugars 3g
- Protein 1g
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Nigella Viennese Biscuits Recipe
Description
Nigella’s Viennese Biscuits are rich, buttery, and have a light sweetness to them. In this dish, softened butter, confectioners’ sugar, and vanilla extract come together to make a soft crumb that melts in your mouth. After being made, these biscuits are ready to eat in about 12 to 15 minutes. This makes them a quick and easy snack.
Ingredients
Instructions
- Lightly grease 2 baking sheets and preheat oven to 190C / 375F.
- Beat the butter and sugar until light and fluffy.
- Sieve the flour and cornstarch together and gradually beat into the butter/sugar mixture, adding just a little milk if the mixture is difficult to beat.
- Melt 3 oz of the chocolate in a bowl over simmering water and beat into the biscuit mixture.
- Put the mixture into a piping bag and using a star nozzle, pipe 2-inch fingers onto baking trays.
- Leave space between each biscuit as they will spread.
- Bake for about 15 minutes until dark golden brown. Cool on wire rack.
- Melt the rest of the chocolate and dip one end of each cooled biscuit in chocolate – to cover half of the biscuit and put on sheets of baking parchment while the chocolate sets.
Notes
- Ensure the butter is softened but not melted to maintain the right consistency of the dough.
- Sift the dry ingredients (flour, cornstarch, salt) to prevent lumps and achieve a smoother texture in the biscuits.
- Do not overmix the dough as it may result in dense biscuits. Mix until just combined for a lighter texture.
- Chill the dough before baking to prevent excessive spreading and help the biscuits retain their shape.
- Resist the temptation to increase the oven temperature for quicker baking; low and slow baking ensures a crisp exterior and tender interior.