vgnwtch (vgnwtch) wrote in vegancooking,

Viennese Shortbread

These lovely, light biscuits [cookies] are lovely sprinkled with a little icing [confectioner's] sugar and/or part dipped in melted chocolate.  The shortbread's also a rather nice topping for Christmas mince pies.

I'll take a photo of the next batch, so consider this line a placeholder.

Viennese Shortbread

250g/9oz margarine
1/4 c. caster [superfine] sugar
1/2 tsp vanilla essence
1 3/4 c. plain flour
1/4 c. rice flour (I used brown rice flour)
Pinch salt

* Cream margarine and sugar together until fluffy, then add vanilla and beat well
* Fold in flours and salt
* Put mixture into piping bag/biscuit [cookie] press and create shapes on a well greased baking tray
* Bake at 180C/350F for 12-14 minutes
* Put on rack and cool, then sprinkle with icing sugar/dip in chocolate.
Tags: desserts-cookies-shortbread, ethnic food-austrian
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