Viennese Shortbread Biscuits |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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From Chef Rob Scott on Australia ABC network. Ingredients:
90 g icing sugar |
300 g unsalted butter |
2 eggs |
lemon essence |
375 g flour |
Directions:
1. Cream the butter and sifted icing sugar until the mix is light and fluffy, then beat in the eggs and a few drops of lemon essence. Using a wooden spoon, gently fold in the sifted flour.
2. Pipe small shapes using a star tube onto greaseproof paper, then bake at 200C until light golden brown in colour.
3. Note: You can pipe difference shapes like rosettes, whirls or stars, or place a glaced cherry in the centre as decoration prior to baking. When the biscuits have cooled after baking, you could half-dip them in chocolate, or pipe chocolate onto them.
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