Recipes > Biscuit & Slices > Viennese Biscuits

Viennese Biscuits

Recipe Steps

Viennese Biscuits

Group 1
  • g/ml:
    900
    700
    2500
    2125
  • Ingredients:
    Icing Sugar
    Biscuit Flour
    EOI Sovereign or
    EOI Gateau Gold
  • Method:
    Cream Group 1 until light and soft, approx. 8 minutes or 5 minutes when using EOI GATEAU GOLD.
Group 2
  • g/ml:
    420
  • Ingredients:
    Milk
  • Method:
    Stir milk, Group 2.
Group 3
  • g/ml:
    2000
  • Ingredients:
    Biscuit Flour
  • Method:
    Add the flour, Group 3, mix lightly and thoroughly. Colour and flavour can be added.
  • 8645
  • Total Weight

Additional Information:

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.

Recipe Uses:

Sovereign 15kg

Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.



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