How To make Viennese Fingers
4 oz Butter
2 oz Caster sugar
1 oz Birds custard powder
3 oz Plain flour
2 oz Plain chocolate
Cream together the butter and the sugar until light and fluffy. Gradually blend in the custard powder and the flour. Using an icing bag fitted with a large star nozzle, pipe out 20 fingers, well apart, on to greased baking sheets. Bake at 350 degrees F., 180 degrees C., Gas Mark 4, for 20 minutes. Leave to cool on a wire rack. Melt the chocolate in a bowl over a pan of hot water. Dip both ends of the Viennese Fingers into the melted chocolate and leave until set. -----
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How to Make the Perfect Viennese Whirl Butter Cookie
Join Barbara to learn how to make the perfect Viennese Whirl biscuit or cookie. This is a delicious, light, and simple recipe with just a few steps and only 5 ingredients. Learn how to make classic Viennese Whirls with buttercream and jam, and Viennese Fingers dipped in chocolate and decorated with sprinkles and chopped nuts.
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Ingredients:
250 g (8.8 ounces) soft butter
50 g (1.8 ounces) icing sugar
50 g (1.8 ounces) corn flour or corn starch
250 g (8.8 ounces) plain flour or all purpose flour
1/4 tsp salt
Bake at 340 F, 170 C, Gas Mark 4 for about 17 minutes
For buttercream look at our YouTube video - How to Make the Perfect Red Velvet Cake
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Music – Memories of Marigold (Howard Haper-Barnes)
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Viennese Biscuits How to make the best kept Secret Recipe Demo at Bakery
Viennese Biscuits How to make the best Secret Recipe
Video Recipe Link :
For Home Bakers Viennese biscuits are great for tea time treat
This Recipe makes 8 covered Viennese biscuits
Recipe Ingredients:
340g Softened unsalted butter / marg
226g Castor sugar / Icing Sugar
5g Vanilla extract
340g Plain flour
Chocolate Fudge: 368g Bakers Fondant, 80g Dark Chocolate Drops
Bar Milk chocolate
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Method:
1. Preheat the oven to 350 F
2. Put the butter and sugar, vanilla into the bowl of a freestanding mixer with 3 speed, then beat until light.
3. Scrape down and add in ½ the flour and mix for a further 5 mins until light
4. Scrape down and add the rest of the flour and mix for a further 5 mins until light.
5. You need a Pipe bag and a star tube
6. Spoon the mix into a piping bag fitted with a medium star tube, and pipe out 4 in long fingers onto the prepared baking tray.
7. Bake on the middle shelf of the preheated oven for about 10-15 minutes until they are a pale golden colour.
8. Remove from the oven and cool on the baking tray for 5 minutes.
9. Move to a wire rack until completely cold
Chocolate fudge Recipe : 368g Bakers Fondant, 80g Dark Chocolate Drops
10. Put your Chocolate fudge into a heatproof bowl and melt in a microwave on a low power
11. Spread fudge on one ½ and then put the other ½ on top, let it set for 5 mins
12. Put the chopped milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water (bain-marie). Remove from the heat and stir until smooth.
13. Dip one 1/2 of the biscuit into the chocolate and leave to set on baking parchment. Repeat for all of the biscuits.
14. If you like you can sprinkle a little chopped pistachios on top of the chocolate or 100’s & 1000’s.
Well done bakers
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Viennese Whirl Sandwich Biscuit Recipe
Today I'll be showing you how to make Viennese Whirl Sandwich Biscuits. These delicious melt in the mouth biscuits are great for any occasion and will leave your guest begging for the recipe!
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Enjoy!
Biscuits:
250g plain flour
50g corn flour
50g icing sugar
250g unsalted soft butter
1tsp vanilla extract
1-2 Tbsp milk
Filling:
100g unsalted butter soft
200g icing sugar sifted
1 Tbsp whole milk
Equiptment:
Piping bag
Star tip (nozzle)
Baking paper
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HOW TO make the PERFECT VIENNESE WHIRL
Watch how to make these beautiful VIENNESE WHIRL biscuits
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Recipe: Debbie Major
Video: Toby Scott
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FOR THE VIENNESE WHIRLS:
350g soft salted butter, plus extra for greasing
250g plain flour, plus extra to dust
100g icing sugar, sifted, plus extra to dust
the seeds from 2 vanilla pods or 2 tsp vanilla bean paste
100g cornflour
For the vanilla buttercream
100g soft salted butter
100g icing sugar, sifted
the seeds from 2 vanilla pods or 2 tsp vanilla bean paste
Melting Moments Recipe | Homemade Viennese Biscuit Recipe | Bakery Style Butter Biscuits
Melting Moments Recipe | Homemade Viennese Biscuit Recipe | Bakery Style Butter Biscuits
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Ingredients for melting moments biscuits
• 250g of butter
• 1/2 cup of icing sugar
• 1/2 tsp of vanilla extract
• 1/2 cup of vegetable oil
• 2 cups of plain flour
• 1/2 cup of corn flour
• 200g of milk chocolate
بسکٹ کے لیے اجزاء
• دو سو پچاس گرام مکھن
• آدھا کپ آئسنگ شوگر
• آدھا چائے کا چمچ ونیلا ایکسٹریکٹ
• آدھا کپ تیل
• دو کپ میدا
• کارن فلور آدھا کپ
• دو سو گرام چاکلیٹ
Recipe for 26 biscuits
Tender, buttery, melt-in-your-mouth Viennese Whirls!
You asked for it! Now we've got it - Mary Berry's Viennese Whirls on VIDEO!
GET THE FULL RECIPE HERE:
Enjoy these delicious butter cookies slathered with raspberry jam and a light vanilla buttercream filling. Great for holidays, special occasions or just because.