Viennese Biscuits

Viennese Biscuits

Group

Ingredients

                            Method

 

 

1
 

  • 900g Icing Sugar
  • 700g Biscuit Flour
  • 2500g EOI SOVEREIGN or
  • 2125g EOI GATEAU GOLD

Cream Group 1 until light and soft, approx. 8 minutes or 5 minutes when using EOI GATEAU GOLD.

2

  • 420g Milk

Stir milk, Group 2.

3

  • 2000g Biscuit Flour

Add the flour, Group 3, mix lightly and thoroughly. Colour and flavour can be added.

Make-up procedure
Pipe in shape of fingers, rosettes, shells or horse
shoes on to silicone papered trays.

Baking: 200ÂșC for 12-14 minutes with reduced bottom heat.
Yield: 300 - 325 units.
Freezing: VIENNESE BISCUITS are suitable for freezing in unbaked condition only.

EOI Products Used:

EOI Products Used 1