Viennese Biscuits

Really, the project team I work with must have put on kilos since I started baking every Monday for them.

Sadly, the number of Mondays for me to bake is fast diminishing as the project draws to an end.

For the team this week I thought I would do some Viennese Biscuits which allowed me to use my piping equipment (sort of) and glue them together with jam.

I did do a double recipe for this and glad I did as they are not big believe me, and yet big enough when doubled together.

The glace cherry was my own decision, sickly sweet and yet I thought necessary.

This recipe again came from................drum roll please.........yes Rachael Allen Bake.

Viennese Biscuits

110g (4oz) softened butter
50g (2oz) sifted icing sugar
1 egg yolk
1/2 teaspoon-1 teaspoon vanilla extract
150g (5oz) plain flour
25g (1oz) cornflour
Pinch Salt

Preheat the oven to 180C (350F).

Cream the butter in a large roll until soft.

Add the icing sugar and beat until the mixture is light and fluffy.

Beat in the egg yolk and vanilla extract and beat until well combined.

Sift in the flours and salt and mix well to form a dough.

Spoon the dough into a piping bag fitted with a 1-1 1/2 inch star nozzle and pipe either whirls/rosettes.

If you are pairing them then place half a glace cherry on half of them and leave the other half plain.

Bake for 12 minutes, allow to cool and then sandwich with apricot jam.

Easy and delicious!