Recipes

Viennese Biscuits

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
225g Icing Sugar 1¾ cups
175g Laucke Monjon Flour 1⅛ cup
625g Cake Margarine 2⅗ cups
105g Milk ⅖ cup
500g Laucke Monjon Flour 3⅛ cup

Method

  1. Preheat oven to 200°C.

  2. Cream the margarine, Laucke Monjon flour and icing sugar until light and fluffy (approximately 10 minutes.

  3. Add the milk and thoroughly blend in.

  4. Add the second Laucke Monjon flour, and blend into the batter until smooth.

  5. Pipe into a variety of shapes onto prepared baking trays.

  6. Baking temperature 200°C.

  7. Baking time 14 minutes or until golden.

  8. Can be decorated before baking with cherries, almonds etc. or sandwiched together with jam or a flavoured filling.

  9. Can also be decorated with chocolate.

Helpful Hints

  • VARIATIONS
  • Chocolate - replace 60 grams of flour with 50 grams of cocoa powder.
  • Coconut - add 50 grams of coconut to the mix.
  • Nougat - add 90 grams of crushed nougat to the mix.
  • Hazelnut - replace 100 grams of flour with 100 grams of ground hazelnut.

  • Specialty Breads
  • Bake for 14 minutes
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