Delicious Vegan Viennese Whirls
Viennese Schnitzel (or Wiener Schnitzel) is one of the most popular dishes in Austria and Germany. Cooking schnitzels always reminds me of our honeymoon from a few years back. We went on a road trip from Romania to Spain and Vienna was our first stop. We spent only a few hours there so our main […]
These are the most delicious melt in the mouth biscuits. They're so light that it's difficult to understand how they could possibly be b...
It's creamy, it's crunchy and it tastes heavenly! | dessert
Viennese whirls - the perfect teatime treat! This is my tried and tested recipe for a crumbly buttery biscuit, sweet buttercream and tangy jam!
Viennese whirl biscuits are beautifully buttery. Find out how to make this classic biscuit with our easy recipe.
Are you looking for a cozy, warm cup of coffee to enjoy with the family by the fire ? The Viennese coffee might be for you. Part hot chocolate, part coffee, the Viennese coffee is going to impress any guest. Let's start by defining the Viennese coffee, and see how to make one at home.
Easy Viennese fingers biscuit recipe from Baking with Granny. Buttery biscuits, dipped in chocolate and filled with buttercream.
These delicious biscuits are buttery and light. Don’t worry if you’re not an expert at piping, they’ll still look brilliant once they are baked.
Every now and again, I like to make a big batch of biscuits to have on hand in the biscuit tin… something nice to nibble on with my beloved cup of tea. These days there are many varieties of biscuit for sale in the shops and supermarkets, but ultimately, I prefer something homemade, if at all possible. Making your own biscuits/cookies is usually a very quick and easy thing to do and they really do taste so much better than their mass-produced cousins. When I was a child there wasn’t the choice that there is nowadays in the shops and the most decadent biscuits we ever bought were chocolate-covered digestives… and we only had those when guests were expected! Other than that it was plain Digestives or Rich Tea. Interestingly, my grandmother who played a huge role in influencing my love of cookery, never really baked biscuits… the only thing I can ever recall her making was shortbread or flapjacks, but nothing more adventurous than that, though both of these tasted wonderful. I thought my friend Sara who lived across the road was so lucky, because her mum used to make Millionaire’s Shortbread….which to me, at that age, seemed like the ultimate in hedonistic home-baking. To this day whenever I make Millionaire’s Shortbread, I always think of how envious I felt of Sara and her brother and sisters! See my recipe for Millionaire’s Shortbread here. Most home-baked biscuits can be stored quite successfully in an air-tight tin for a few days, unlike those that are commercially produced which seem to stay crisp and crunchy for a far longer time, courtesy of the preservatives and anti-humectants that tend to be included. Yes; biscuits are an indulgence, and by no stretch of the imagination could they be considered a dietary necessity, but if I’m going to treat myself, I’d far prefer to eat something that contains the best of ingredients and where I know exactly what has been used. On that basis, I don’t mind that homemade biscuits may not last long as store-bought versions, because they just taste far superior and usually far more delicious! This is a great recipe; really simple to make and results in a short and buttery biscuits. Rather than use caster or granulated sugar for sweetness, powdery icing sugar is used. This along with the inclusion of some cornflour makes a biscuit that just melts in the mouth. The baked biscuits can be sandwiched together with vanilla flavoured buttercream or a splodge of jam if desired, but I like them just dipped in some melted dark chocolate. The key thing when making these biscuits is to allow the butter to soften to room temperature so that all the other ingredients can be incorporated easily to create a soft dough that can be piped. I used a star nozzle fitted to a disposable piping bag to create ‘fingers’, but you could also pipe rosettes, about 5cms in diameter if preferred. Ingredients: 250g butter, very soft but not melted 60g icing sugar 225g plain flour 70g cornflour ½ tsp vanilla extract/paste To finish: 100g dark chocolate, melted Method: 1. Preheat the oven to 160C/Fan Oven 140C/Gas Mark 3. Line two large baking trays with non-stick baking parchment and set aside. 2. Place the butter and icing sugar into a large mixing bowl and cream together until light and fluffy (about 3 minutes) with a hand-held electric mixer. 3. Sift the plain flour and cornflour together and gradually mix into the butter mixture along with the vanilla extract/paste to create a soft dough. Do not over-mix as this will result in ‘tougher’ biscuits. 4. Spoon the dough into a disposable piping bag fitted with a 1cm star nozzle. Pipe out 6-7cm long fingers onto the line baking trays leaving about 2cms between each ‘finger’. You should get about 30 biscuits. Bake in the preheated oven for 15-17 minutes until barely coloured. Remove the trays from the oven and allow the biscuits to cool for about 10 minutes before transferring to a wire rack to finish cooling. To finish: 5. Dip one end of each biscuit into the melted chocolate and lay on baking parchment to harden. Makes approximately 30 biscuits.
Delicious shortbread biscuits, sandwiched together with vegan buttercream and raspberry jam.
How to make Viennese Whirls- top tips on how to get Viennese Whirl biscuits right when you make them at home. If you have watched th...
These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat
Gulasch is a typical Austrian soul food dish (although it has it's origins in Hungary). Rich in flavour and very comforting this gulasch recipe is dairy-free and meat-free.
Moist, chocolatey, fruity, and just plain delicious, this recipe makes it easy to make your own Viennese Sacher cake.
Enjoyed throughout Austria and Bavaria as dessert or lunch, this traditional Kaiserschmarrn is quick to make and a thorough delight to eat!
These delicious biscuits are buttery and light. Don’t worry if you’re not an expert at piping, they’ll still look brilliant once they are baked.
These Viennese finger crumble in the hand and melt in the mouth but require a light touch and real unsalted butter
Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to ma...
Have you tried this #delicious #dessert yet? #Hungary #Jewishdessert #flódni #gastronomy
Kreplach is Ashkenazi dumplings, usually served in chicken soup. The recipe below gives two traditional filling options for the kreplach: either potato or chicken liver.
Viennese Finger Biscuits (Raspberry Filled)
Push the boat out with these melt-in-the-mouth biscuits filled with homemade jam and vanilla buttercream.
These Viennese biscuits are often found at bakeries and cafes. I have often made them by just piping them into round biscuits. This time...
Have you tried this #delicious #dessert yet? #Hungary #Jewishdessert #flódni #gastronomy
A recipe for crumbly chocolate biscuits, sandwiched together with a rich Gianduja ganache.
Last week I was in Vienna for the first time, on a business trip for a day. We went to a rather tacky restaurant that played Austrian waltz music but served decent food. I decided to order the most…
Ever thought that classic, melt-in-the-mouth Viennese whirls couldn’t be improved upon? There’s a very good chance these chocolate-dipped versions, sandwiched with morello cherry jam and luscious buttercream, will change your mind.
These crumbly, buttery gluten free biscuits are sandwiched with strawberry jam and vanilla buttercream!
A specialty of the Bavaria region of southern Germany, drenched in gravy these SemmelKnödel are simply heaven! Serve them with beef or pork roast, any kind of sauce/gravy, goulash and more!
I have been making frangipani mince pies for a few years now and I was thinking of different toppings for them. I was thinking of shortbread then decided piping the Viennese mixture in the top would give a different texture to the mince pie.They are delicious tarts with a nice thin buttery pastry case which not only look great but taste great too!!!You can buy the mincemeat or why not have a go at making my Christmas mincemeat this year. Jump to recipeStart by making the pastry. You can do this
Vegan Viennese Whirls - delicious, buttery, melt-in-your-mouth biscuits with raspberry jam and a light vanilla buttercream filling.
Delicious shortbread biscuits, sandwiched together with vegan buttercream and raspberry jam.
These delicious buttery Viennese biscuits are delicate and the rich dark chocolate and pistachio just make them moreish and addictive.
A beautiful Viennese classic that has a nice, soft inside with a generous spread of apricot jelly and a thick dark chocolate glaze.
Vegan Viennese Whirls - delicious, buttery, melt-in-your-mouth biscuits with raspberry jam and a light vanilla buttercream filling.
Easy gluten free Viennese whirls recipe. Beautiful buttery whipped shortbread cookies filled with creamy buttercream and sweet jam are so quick and easy to make you will wonder why you haven't made them sooner!
My favorite cake tin is, doubtless, the celebrated so-called “bundt,” or “Gugelhupf” in Vienna (pronounced “google hoopf”). The Gugelhupf bundt cake is, among other places, very popular in Central Europe, France, the US, Israel, and the whole of the Jewish Diaspora. The Gugelhupf bundt cake has its own, particularly distinct tin shape. The intricate shape of the pan makes the resulting Gugelhupf bundt cakes immediately beautiful and interesting to look at. Also, the making of the Gugelhupf bundt cake is effortless because it requires no frills or frostings but is still elegante.
This German Frittatensuppe is a salty broth soup with homemade savory sliced crepes in it. A strong and filling soup for snowy winter days!
So beautiful with their fluted edges and dreamy to eat, Viennese Shortbread dipped in dark. chocolate are a gorgeous treat and make a sweet little gift.
Years ago (more than I care to admit), I was an exchange student in Vienna, Austria. It was there I had my first kiss, my first martini, and my first taste of Liptauer. It’s hard to say which…
