John Myers
Viennese Treats
The perfect viennese treats recipe with a picture and simple step-by-step instructions.
- 250 g Butter
- 100 g Powdered sugar
- 1 Vanilla pod, pulp
- 250 g Food starch
- 150 g Flour
- 1 pinch Salt
- Crumbly chopped mocha chocolate or mocha beans
- 40 g Dark chocolate couverture
- Knead all ingredients – except for the chocolate and couverture – with the dough hook of the hand mixer to a crumbly mixture. Then pour this onto the work surface and quickly knead with your hands to form a smooth dough.
- Shape the dough into a roll with a diameter of 5 cm and cut it into 5 mm thin slices. Lightly press in each slice in the middle with your thumb and put half a teaspoon of chocolate (I had finished ones out of the bag) or a mocha bean in the hollow. Then press the sides up all around and then together at the top. Roll it into a smooth ball with both hands and place it on a baking sheet lined with baking paper. Leave a larger distance, the balls diverge a little.
- Preheat the oven to 180 ° O / bottom heat. Place the tray in the middle of the oven and bake for 10 minutes. When the underside is light golden yellow, you are done. Then immediately slide onto a grid, including the baking paper, and allow to cool.
- When all the cookies are baked and cooled, place them close together in a row on a mat. Melt the couverture over the water bath, but don’t let it get too hot. When it is lukewarm, fill it into a small disposable piping bag and cut the tip off just enough to leave an opening of no more than 1.5 mm. Then sprinkle several thin strips over each row of the cookies, this saves you having to do it for each one individually.
- The number of people mentioned above relates to a portion of approx. 50 pieces.
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