Saturday, 13 June 2015

Vienna Kisses

These dainty little Vienna Kisses are a delicious quick snack, great for afternoon tea. When you feel like a nibble and don't want to over indulge then this light and crumbly cake is perfect. Made up from four flours, butter and sugar with an egg thrown in, its easy peasy to rustle up, takes about 10 minutes to bake and around 20 minutes to prep and finish. The name Vienna Kisses refers to the Vienna butter cream filling, which is just a plain butter cream. This cookie is also very closely related to Viennese biscuits, especially in lightness and texture. If you want you can experiment with different flavour butter cream fillings, you could dip them in chocolate. i have used a plain nozzle to pipe the Kisses, but you can add a touch of flair with different type nozzles, a rose nozzle perhaps?

Vienna Kisses recipe

125g butter, softened
110g caster sugar
1 egg
50g plain flour
35g self-raising flour
100g cornflour
30g custard powder

Vienna cream

60g butter, softened
120g icing sugar
2 teaspoons milk

Preheat oven to 180 ° C/ 160 ° C fan-assisted.

Sift all your flours (Sr, plain, corn, & custard) into a mixing bowl, set aside.

Grease two baking trays. Beat butter and sugar in small bowl with electric mixer until smooth and creamy; beat in egg. Stir in sifted dry ingredients in two batches.

Spoon mixture into piping bag fitted with 1cm tube. Pipe 3cm-diameter rounds of mixture, about 3cm apart, onto trays. To eliminate the nipples on the cookies, wet your finger with water and press and smooth away any blemishes. Bake about 10 minutes or until browned lightly.

Allow to settle for 5 minutes then loosen cookies with a palette knife and place on a cooling wire.
Meanwhile, make Vienna cream. Sandwich cold cakes with Vienna cream; dust with a little extra sifted icing sugar, if desired.

For the Vienna cream beat butter until as white as possible. Gradually beat in half the sifted icing sugar; beat in milk. Gradually beat in remaining icing sugar.

Vienna Kisses will last 3 to 4 days in a sealed container at room temperature, less in hotter climates. Will keep a week in the chiller, although will softened up.

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