Viennese biscuits

Bread 485 Last Update: Jul 11, 2021 Created: Jul 11, 2021 0 0 0
Viennese biscuits
  • Serves: 16 People
  • Prepare Time: -
  • Cooking Time: 1 hours 30
  • Calories: 5516
  • Difficulty: Easy
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A proven step-by-step recipe for Viennese jam biscuits. Sweet crumbly shortcrust pastry and aromatic berry filling with pleasant sourness. It is this homemade pastry that many remember from childhood, and today we will cook it ourselves!

Wheat flour for Viennese cookies can be used not only of the highest grade (like mine), but also of the first and even the second. True, in this case it is important to focus on the consistency of the dough. As a filling, choose any favorite jam or thick jam, but preferably with sourness.

Buy butter for shortcrust pastry with a fat content of at least 72%. I never use margarine and spreads and do not recommend it to you! The chicken eggs in the recipe are medium-sized (45-50 grams each)

Ingredients

Directions

  1. To make homemade Viennese cookies, we need the following ingredients: wheat flour, jam, butter, granulated sugar, chicken eggs, baking powder and salt (finely ground).
  2. Sift 550 grams of wheat flour into a suitable volume. Add 1 teaspoon of baking powder and half a teaspoon of fine salt.
  3. Stir so that the dry ingredients are evenly distributed over the flour mixture.
  4. In another container for kneading the dough, dissolve (melt) 250 grams of butter. I do this in a microwave oven in the Defrost mode, but it can also be done on the stove in a saucepan or in a water bath. Do what you like best.
  5. Add 200 grams of granulated sugar to the still quite warm butter and stir everything actively until the sweet crystals dissolve.
  6. Let the oil cool to a slightly warm state and drive 2 chicken eggs into a bowl.
  7. Mix everything well. It is best to use a mixer or hand whisk to get a completely homogeneous mass.
  8. Now add the dry mixture from step 3 to the egg-oil base.
  9. Knead the shortbread dough. At this stage, it is important to understand that the flour is different for everyone, its moisture content is also different, so the weight of this product may differ from that indicated in the recipe. Quickly mix the flour into the butter so that no dry particles remain. If the dough is too wet, add more flour. If it is dry and even crumbles, add a little water. As a result, the shortbread dough for Viennese biscuits will be soft, tender and not sticky.
  10. Divide the dough into two unequal parts: 2/3 and 1/3.
  11. Wrap the smaller part of the dough in plastic wrap or put it in a bag, flatten it with the palm of your hand (to harden faster) and send it to the freezer for 15-20 minutes.
  12. Cover the baking sheet (I have from a standard gas stove 60x60 cm) with baking paper. You do not need to lubricate with anything, since there is already a lot of oil in the composition of the shortcrust pastry. Place the larger piece of dough in the center.
  13. Using your hands or using a rolling pin, distribute the dough evenly into a thin layer. I help myself a little with a small rolling pin and simultaneously press down on the dough with my fingers. We trim the edges of the cake with a knife or spatula.
  14. Now it's the turn of the filling. As I wrote above, any jam or thick jam with sourness is ideal for Viennese cookies. In this case, it is a little boiled black currant with sugar, but you can take jam from plums, cherry plums, sour apples ... gently spread 350 grams of jam on the dough.
  15. It remains to get the second piece of dough from the freezer and grate it on a coarse grater right on top of the jam on the weight (this is important!). The better the dough freezes, the easier it will be to rub.
  16. We send a baking sheet with future cookies to a preheated oven. We bake at 180 degrees for about 40 minutes. I have a gas oven, bottom heating, no convection. You always focus on the characteristics of your assistant.
  17. Cut the cake with jam straight into portions while hot. I get 16 pieces (if you're interested, there are 345 kcal in each of these cookies). Let the Viennese liver cool and enjoy.
  18. Delicious and crumbly cookies with aromatic berry filling. Cook for your health, friends, and bon appetit!

Viennese biscuits



  • Serves: 16 People
  • Prepare Time: -
  • Cooking Time: 1 hours 30
  • Calories: 5516
  • Difficulty: Easy

A proven step-by-step recipe for Viennese jam biscuits. Sweet crumbly shortcrust pastry and aromatic berry filling with pleasant sourness. It is this homemade pastry that many remember from childhood, and today we will cook it ourselves!

Wheat flour for Viennese cookies can be used not only of the highest grade (like mine), but also of the first and even the second. True, in this case it is important to focus on the consistency of the dough. As a filling, choose any favorite jam or thick jam, but preferably with sourness.

Buy butter for shortcrust pastry with a fat content of at least 72%. I never use margarine and spreads and do not recommend it to you! The chicken eggs in the recipe are medium-sized (45-50 grams each)

Ingredients

Directions

  1. To make homemade Viennese cookies, we need the following ingredients: wheat flour, jam, butter, granulated sugar, chicken eggs, baking powder and salt (finely ground).
  2. Sift 550 grams of wheat flour into a suitable volume. Add 1 teaspoon of baking powder and half a teaspoon of fine salt.
  3. Stir so that the dry ingredients are evenly distributed over the flour mixture.
  4. In another container for kneading the dough, dissolve (melt) 250 grams of butter. I do this in a microwave oven in the Defrost mode, but it can also be done on the stove in a saucepan or in a water bath. Do what you like best.
  5. Add 200 grams of granulated sugar to the still quite warm butter and stir everything actively until the sweet crystals dissolve.
  6. Let the oil cool to a slightly warm state and drive 2 chicken eggs into a bowl.
  7. Mix everything well. It is best to use a mixer or hand whisk to get a completely homogeneous mass.
  8. Now add the dry mixture from step 3 to the egg-oil base.
  9. Knead the shortbread dough. At this stage, it is important to understand that the flour is different for everyone, its moisture content is also different, so the weight of this product may differ from that indicated in the recipe. Quickly mix the flour into the butter so that no dry particles remain. If the dough is too wet, add more flour. If it is dry and even crumbles, add a little water. As a result, the shortbread dough for Viennese biscuits will be soft, tender and not sticky.
  10. Divide the dough into two unequal parts: 2/3 and 1/3.
  11. Wrap the smaller part of the dough in plastic wrap or put it in a bag, flatten it with the palm of your hand (to harden faster) and send it to the freezer for 15-20 minutes.
  12. Cover the baking sheet (I have from a standard gas stove 60x60 cm) with baking paper. You do not need to lubricate with anything, since there is already a lot of oil in the composition of the shortcrust pastry. Place the larger piece of dough in the center.
  13. Using your hands or using a rolling pin, distribute the dough evenly into a thin layer. I help myself a little with a small rolling pin and simultaneously press down on the dough with my fingers. We trim the edges of the cake with a knife or spatula.
  14. Now it's the turn of the filling. As I wrote above, any jam or thick jam with sourness is ideal for Viennese cookies. In this case, it is a little boiled black currant with sugar, but you can take jam from plums, cherry plums, sour apples ... gently spread 350 grams of jam on the dough.
  15. It remains to get the second piece of dough from the freezer and grate it on a coarse grater right on top of the jam on the weight (this is important!). The better the dough freezes, the easier it will be to rub.
  16. We send a baking sheet with future cookies to a preheated oven. We bake at 180 degrees for about 40 minutes. I have a gas oven, bottom heating, no convection. You always focus on the characteristics of your assistant.
  17. Cut the cake with jam straight into portions while hot. I get 16 pieces (if you're interested, there are 345 kcal in each of these cookies). Let the Viennese liver cool and enjoy.
  18. Delicious and crumbly cookies with aromatic berry filling. Cook for your health, friends, and bon appetit!

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