Viennese biscuits

Category: Confectionery
Kitchen: austrian
Viennese biscuits

Ingredients

flour 3.5 st
sugar 1 st
egg 1 PC
butter 175 g
soda 0.5 tsp
jam, jam, jam taste

Cooking method

  • Here's another version of the Viennese biscuits taken from Prepare magazine.
  • Mix softened butter with sugar, flour, baking soda, egg. Stir with your hands until you get crumbs.
  • Divide the dough into 2 unequal portions. Put most of it on a greased baking sheet and crush it with your hands so that the surface becomes even (I still used a rolling pin and baking paper).
  • Grease the cake with jam, crumble on top or lay out the remaining dough figuratively.
  • Bake in an oven preheated to 180 * until golden brown (about 30 minutes).
  • Viennese biscuits
  • Cool the finished cookies and cut into pieces of any shape.
  • Viennese biscuits

Time for preparing:

1 hour

Cooking program:

oven

Note

The cookies are crumbly shortbread. Roll out the dough in a layer no more than 1 cm. I overdid it and got almost a cake.
As a child, my mother often baked such cookies for us - I did not even know that they were Viennese ...

Enjoy your meal!

Admin

Marinawhat an interesting cake-cookie, it smells like home!
MariS
Yes, Tanyusha! Thank you! Correctly noted - it is such a simple homemade!
Taste of childhood...
Twist
Marisha, wonderful cookies!
Everybody loves shortcrust pastry with me, I drag them to bookmarks.
Deep
MariS, very appetizing cookie! My mom used to bake that too, but I don't know how. I will improve!
A standard cup for flour, 250?
MariS
Marisha, Thank you! This is my favorite dough and cookies too!
I hope, you like it.

Deep,I'm glad I found a cookie from my childhood ... Try it - it's easy.
Cup 250 ml. For starters, you can reduce the amount of ingredients by 1/3 ...
Deep
Thank you, MariS
Merri
Quote: MariS

For starters, you can reduce the amount of ingredients by 1/3 ...

Why reduce something? A large piece and the mouth rejoices, as one of my colleagues said while biting somewhere there the 15-17th pie!
I also cook and love this cookie-tart. For some reason I never heard its name! Vienna sounds good!
AlenaT
Marina, how interesting I came up with:
cut the cake in half!
It seems like one layer, but you get two types of cookies!
Thanks for the idea!)))
MariS
Irisha, Thanks for attention! I agree, the name is sonorous, and our cookies are homemade ...
Quote: AlenaT


It seems like one layer, but you get two types of cookies!
Thanks for the idea!)))

AlenaT, Thank you. I would be glad if the idea comes in handy. The magazine suggested her, showing a photo with one type of cookie, and indicated in the recipe another ...
Deep
Baked
I remembered that I had done it before. Before kneading, I was worried that I did not understand what the consistency of the dough should be, but began to knead, but my hands all remember! ) I added a little melted butter to the main layer to collect it into a ball.
I spread one half with strawberry jam, the other half with orange. MariS, thank you for an exciting journey into childhood

Viennese biscuits

There are no more cookies
MariS
Quote: Deep

Baked

Viennese biscuits

Deep, thanks for the nice photo report!
I am very glad that I contributed to the journey into childhood.
I myself often travel in time, having tasted my mother's forgotten recipe!
Salvia
MariSThanks a lot for the cookies. Yesterday was five years since the death of my mother. And I decided in memory of her to bake the Viennese cookies you suggested. I took it to work. They ask: where did you buy it? The answer is: in the oven. They ask: where is such a store?
Viennese biscuits

MariS, please tell me how did you make the "waves" for decoration?
MariS
Quote: Salvia

I took it to work. They ask: where did you buy it? The answer is: in the oven.They ask: where is such a store?
Viennese biscuits

MariS, please tell me how did you make the "waves" for decoration?

Salvia, I am very glad that the cookies brought positive emotions to you and your girlfriends. Thank you for your kind feedback.
"Waves" are thin flagella.
fronya40
very nice recipe. dragged the recipe into the piggy bank.
Salvia
Quote: MariS

"Waves" are thin flagella.
It's easier to sprinkle with a crumb of flagella - here you need skill
MariS
Quote: Salvia

It's easier to sprinkle with a crumb of flagella - here you need skill

You just need more time ... And so, you can remember childhood - modeling from plasticine.
MariS
Quote: fronya40

very nice recipe. dragged the recipe into the piggy bank.

fronya40,Thank you!
Bake for health, I hope you enjoy it!
Salvia
Quote: MariS

You just need more time ... And so, you can remember childhood - modeling from plasticine.
That's for sure.
Anka_DL
Marina! I am on a visit with thanks and a report.
True, I did not manage to wind the flagella, the dough was more like a crumb Actually sprinkled it on top. And the bottom layer was perfectly compacted, which made it possible to grease it with jam (took Kroshin Viennese biscuits
MariS
Quote: Anka_DL

Marina! I am on a visit with thanks and a report.

Delicious, shortbread, the most homemade cookies!
Viennese biscuits

Annushka, I am always glad to guests - welcome!
Thanks for trusting the recipe. I'm glad that you liked the cookies - you turned out very appetizing ... And I also put my eyes on Kroshin's plum jam, only with plums I have a bad harvest this year, and missed the market ones.
olaola1
I've been baking such cookies for a long time too. Delicious with apricot jam. I noticed one more feature. If you add soda quenched with vinegar, you get a softer version of the dough, not shortbread, but so soft. Moreover, the longer it lies, the tastier it becomes.
MariS
Quote: olaola1

I've been baking such cookies for a long time too. Delicious with apricot jam. I noticed one more feature. If you add soda quenched with vinegar, you get a softer version of the dough, not shortbread, but so soft. Moreover, the longer it lies, the tastier it becomes.


olaola1, thank you for sharing your observations ... I have not observed such properties of cookies before, now I will definitely experiment!
Trendy
What a pretty name this cookie has! And here it is called Strap-ragged or simply curly.
In general, this is one of my favorite cookies. Especially with plum jam.
olaola1
Quote: MariS



olaola1, thank you for sharing your observations ... I have not observed such properties of cookies before, now I will definitely experiment!
Good luck !!!
MariS
Trendy, and Styopka is disheveled and curly - very romantic!
Mine will love the new name ...
olaola1
I forgot to say that I bake these cookies mainly on Pyshka margarine. I put in a whole pack. The dough turns out to be plastic. I keep the dough in the refrigerator for about an hour before rolling. Rub the grated dough onto the top layer.
MariS
Quote: olaola1

I forgot to say that I bake these cookies mainly on Pyshka margarine. I put in a whole pack. The dough turns out to be plastic. I keep the dough in the refrigerator for about an hour before rolling. Rub the grated dough onto the top layer.

My dough is drier and therefore it won't work on a grater, I knead it with my hands ...
olaola1
In any case, it turns out very tasty cookies. My over-aged kids always ask to bake it when they come home on vacation.
MariS
Previously, such (or almost such) cookies were prepared in every home ... After all, there was little tasty in stores and not everyone had time to buy such cookies. There was something similar on sale, but homemade, of course, out of competition!
Grypana
Great homemade cookie recipe. Such cookies have been baked in my family for a very, very long time. Only with apricot jam and we call it "Mom's cookies" And this is the favorite cookie for 30 years! I accidentally learned from the Internet that it turns out to be Vienna
My recipe is a little different - I add half a glass of mayonnaise (or mayonnaise + sour cream) to the dough, quench the soda with a lemon.I freeze part of the dough for sprinkling in the freezer and then rub on a grater on top of a spread layer of jam. The only innovation was introduced by time - now the dough is kneaded by the bread machine, and the butter (margarine) is melted by the microwave. And before, the whole family took part in the cooking process and these are sweet memories. Now the process is faster, but the result is always pleasing.

Viennese biscuits
MariS
Thank you, Natasha! Such beautiful cookies are delicious! It seems to me that in every house there were and are such cookies ... And all of them have it - mom's!
Sweetheart
Thanks for the tasty treat! The only thing is that I will reduce the sugar next time. I am very sweet. Half-liter jar filling with homemade applesauce.
My cakes "Viennese patches"
Viennese biscuits
MariS
Sweetheart Thank you for the beautiful photo report and very tasty cookies!
Glad you liked it! Bake for good health, and sugar can be reduced to taste.
Elena Tim
Marish, hello! I also lathered your cookies here. For two days I wash myself, already creak from cleanliness, but now one is gone, now the other! Tell me, please, how much jam does it take? I ask so as not to cook less than necessary. And yet, I correctly understood that this amount of dough goes to a large baking sheet?
Tarantella
Quote: Grypana
Great homemade cookie recipe. Such cookies have been baked in my family for a very, very long time. Only with apricot jam
I completely agree with you! All the same, with homemade apricot (!), Only on a layer of jam, mom always sprinkles chopped walnuts (pieces of nuts are not small (!) And generously), and then she rubs the dough.
In our family, this cookie is called "Granny's (mother's) grated pie", passed from hand to hand for 60 years, and maybe even more. I found my great-grandmother Liza alive, so she treated me to exactly the same cookies. Then my grandmother baked it, now my mother ... I have never baked it yet - I'm afraid of offending my mother (she is already old and this is the only thing she still bakes). The combination of shortcrust pastry and sweet and sour aromatic apricot jam with nuts is a miracle of my childhood!
MariS
Quote: Elena Tim
I also lathered your cookies here.

Len, are you still washing or have you already eaten some cookies?

Quote: Elena Tim
how much jam does it take?
I didn't even think about it ... Usually I open another can and smear it as much as I want. Here, after all, your love for it also depends on the consistency of the jam.
I put a little sour, and a little more sweet (IMHO).
The baking sheet, as you correctly understood, is large.

Quote: Tarantella

The combination of shortcrust pastry and sweet and sour aromatic apricot jam with nuts is a miracle of my childhood!

Thank you for sharing your memories! It's so nice to plunge into them at least sometimes ...
Apricot jam and nuts - delicious! I mentally felt this taste and just broke into a smile ...
Farida
According to the same recipe, my aunt baked a pie, which she called "Curly", apparently so that the dough would roll into a ball, she still has 1 tbsp in the recipe. spoon of sour cream. She rolled one part, and sent the second into the freezer, and then rubbed it on a grater. Thank you for the fond memories of your childhood.
MariS
Len, something tells me that your jam will be from plums with chocolate.
I've been going to cook it for a long time, but my hands do not reach!

Quote: Farida

My aunt used the same recipe to make a pie. Thank you for the fond memories of your childhood.

Farida, and thank you for sharing your childhood memories.
I also remember that in every house they baked "Napoleon" and every housewife had it with its own unique flavor. I distinctly remember how my mother "conjured" him. And this cake was breathtakingly delicious !!!
Elena Tim
Oh, Mariskaa! Well, I'm sorry, eh! I completely got out of my head to unsubscribe. Now by chance I saw your nickname in the tape and like a butt on the head. So much time has passed, and I still do not remember in any way about my promise to report.
Baking, they ate it instantly, I didn't even take a picture, you already know what is beautiful. The jam was plum and apple. Incredibly delicious cookies turned out. Thank you very much for the recipe. I will cook repeatedly.
MariS
Quote: Elena Tim
Baking, they ate it instantly, I didn't even take a picture, you already know what is beautiful.

Finally! And then I have already lost hope that you will taste the cookies.

Quote: Elena Tim
I completely got out of my head to unsubscribe. Now ... like a butt on the head

Flax, I hope, but not too much! And then, suddenly, completely ... that? !
Quote: Elena Tim
I will cook repeatedly

So the hope has appeared that I will see your beautiful cookies!
Elena Tim
Quote: MariS
So the hope has appeared that I will see your beautiful cookies!
Agreed! As soon as I get to them next time, I will definitely take a picture! Chessword!
MariS
Quote: Elena Tim
next time, I will definitely take a picture! Chessword!

I'll wait ... with impatience!
Irin1
Thank you very much for the recipe! I bake it for the second time. The first time it seemed that I had added a little jam. So today I put in a lot and the cookies are slightly wet. But the taste is divine! Baked and rolled on a silicone mat. Apricot jam. If possible, I'll insert a photo now.
Viennese biscuits
MariS

What a beautiful cookie it turned outIrin! It is so nice that I liked it. With what pleasure I would drink tea with these cookies now ...
Irin1
Help yourself!
MariS
I didn’t feel anything virtually. I'll have to bake myself - I'm already looking forward to ...
Miss Raspberry
MariS, I am very grateful to you !!! : rose: My husband loves shortbread cookies, he was just delighted, and I also really liked it. I will do it more than once for sure !!! That I managed to take a picture.
Viennese biscuits
MariS
Does the jam look like plum? Mmmm, yummy.
I am very glad Maria that I liked the cookies. It is especially pleasant that my husband was pleased ...
My, too, is a big fan of such baked goods.

Viennese biscuits

Thanks for the photo report! Bake for good health.
Miss Raspberry
Quote: MariS

Does the jam look like plum? Mmmm, yummy.
Yeah. Delicious !!! Was .....
Thank you for the kind words, I will bake it for sure !!!

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