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Thursday, February 2, 2012

Viennese Shortbread

Or Sables Viennois if you are searching for the recipe in the Laduree Sucre book!

I have been a bit tied up lately in baby-related appointments, so have been neglecting my blog a little! I have some Australia Day food to post, plenty of regular un-themed food and even a reader challenge!!! But, I just wanted to post these first, because, well they were delicious! They lasted us for days and days, until we had the Bells over for dinner.... and then suddenly, they all disappeared before dinner! But, when Pete shows up for dinner after 9, can they be blamed!!!! 

I am not sure whether the shape makes them Viennese, or whether its the addition of salt and an egg white.... or maybe it is just how delicate and romantic they are, perhaps you should be enjoying them whilst the violins play in the background.....

We just enjoyed them. Full stop. 

190g butter
1 pinch coarse sea salt
75g icing sugar
A few drops of vanilla extract
1 egg white
1 3/4 cups (225g) of plain flour


1. Cut the butter into small pieces and put with salt in a heatproof bowl set over a pan of gently simmering water. Using a wooden spoon, soften until creamy. Remove from heat and whisk until smooth and pale.

2. Add icing sugar, vanilla and the egg white gradually and mix well after each addition. Whisk for approx 2 minutes after adding the egg white.

3. Sift the flour and add to the mixture, stirring with a wooden spoon until smooth and well combined.

4. Transfer batter to a piping bag fitted with a star tip.

5. Line a baking tray with parchment paper and pipe ribbons of batter in the shape of the letter Z. 

6. Place tray in oven for about 15 minutes, on 150C (300F). 

7. Allow to cool completely and dust with icing sugar to serve.

If nothing else, don't they just look so pretty!!

1 comment:

  1. Jason said we left two of them in the container! They were sooo good!