Nigella Viennese Biscuits Recipe

Let me tell you a truth I’ve had to learn the crumbly way: Viennese biscuits are deceptively innocent. You think, “Oh how sweet, just a few ingredients — flour, butter, sugar.” Next thing you know, your piping bag has exploded, your star nozzle has betrayed you, and you’re contemplating dunking your entire face into a bowl of melted chocolate. Welcome to baking Viennese biscuits — Nigella’s style.

These buttery show-offs melt in your mouth and break your spirit (just a little) in the best possible way. But once you nail the texture — that perfect, tender crumb that shatters delicately between your teeth — you’re hooked for life. And of course, the bittersweet chocolate dip? That’s not optional. That’s therapy.

Whether you’re serving these with tea or hoarding them like a secret, these Nigella Viennese Biscuits are the crumbly, melty indulgence you didn’t know your biscuit tin was missing.

Ingredients List

• 4½ ounces unsalted butter — softened, not melted. This is what gives you the “melt-in-mouth” magic.
• 2½ ounces confectioners’ sugar — for that silky-smooth sweetness.
• 6 ounces self-rising flour — gives them a delicate lift.
• 1 ounce cornstarch — makes the crumb even softer.
• 8 ounces bittersweet chocolate — use the good stuff. Your biscuits deserve it.

Optional: a splash of milk if the dough gets too stiff to pipe. I’ve had to resort to this more than once after underestimating my mixer.

How to Make It

1. Preheat the oven to 190°C (375°F). Lightly grease two baking sheets. Or don’t — and then enjoy washing stuck-on biscuit bottoms later. (Don’t say I didn’t warn you.)
2. Cream the butter and sugar together until pale and fluffy. It should look like buttery clouds. I always end up eating a spoonful — don’t judge.
3. Sift the flour and cornstarch together. Yes, sift. Don’t skip this. Your biscuits will thank you.
4. Slowly beat the dry mix into the butter/sugar, adding a touch of milk if needed. It should be soft enough to pipe but not runny.
5. Melt 3 oz of chocolate over a bowl of simmering water — gently, now. Chocolate doesn’t like being rushed.
6. Beat the melted chocolate into the dough. This is the part where it starts to smell like a bakery in heaven.
7. Pipe the dough using a star nozzle into 2-inch fingers on your trays. Leave room — they do spread a bit. (Mine once baked into one giant biscuit slab. Tasted fab, looked tragic.)
8. Bake for 12–15 minutes until just golden. Don’t overbake. They should be crisp on the outside, but still tender inside.
9. Cool on a wire rack — completely. If you dip them in chocolate while warm, it slides off like a bad date.
10. Melt the remaining chocolate, then dip one end of each biscuit. Place on baking parchment until set.

Common Mistakes

Why did my dough turn out too stiff to pipe?
Your butter may have been too cold, or you added too much flour. A splash of milk helps loosen it up.

Why did my biscuits spread too much in the oven?
Warm dough + soft butter = biscuit puddles. Chill the dough for 15–30 minutes first.

Why are my biscuits crumbly and dry?
Possibly overmixed or overbaked. Mix until just combined, and watch them carefully in the oven.

Why won’t they hold their piped shape?
Either your dough’s too warm, or your flour ratio’s off. I once added plain flour instead of self-raising and blamed the oven. It wasn’t the oven.

Storage Tips

Fridge? Not needed. Store these in an airtight tin at room temperature — cool and dry. They’re good for up to a week.

Freezer? Yes! Freeze them in a single layer first, then transfer to a sealed container. Keeps well for up to 3 months.

What to Serve With It

• Earl Grey or English Breakfast tea — the bergamot or tannins cut the richness.
• A dollop of whipped cream or raspberry preserve — turns it into a posh tea tray treat.
• Espresso or strong coffee — if you’re dunking, let it be bold.

I once served them with homemade cherry compote. They vanished in 10 minutes flat.

FAQ Section

Can I make these gluten-free?
Yes! Use a gluten-free self-raising flour blend. Add ½ tsp xanthan gum if your mix doesn’t already include it.

Can I skip the chocolate dip?
You can, but they’ll feel a bit naked. A dusting of icing sugar makes a good alternative.

Do I need a piping bag?
Yes — for that iconic shape. But if you’re desperate, shape them by hand into logs. Rustic chic, we’ll call it.

Why are mine so pale after baking?
They need a minute or two longer, or your oven runs cooler. They should be just golden brown.

Can I double this recipe?
Absolutely. Just make sure your mixer can handle the load. Mine once gave up halfway through — butter splatter everywhere.

Try More Recipes:

• Nigella Pea And Ham Risotto
• Nigella Mozart Cake Recipe
• Nigella Chicken And Leek Pie
• Nigella Chicken Stroganoff