Viennese Shortbread


Viennese Shortbread
The Viennese shortbread, or "Spritz", are small shortbread cakes, with a light vanilla taste and covered with chocolate.
28 K 4.3/5 (6 reviews)
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Last modified on: June 4th 2023
For 15 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Resting: 2 hours
Cooking: 30 min.
All in all: 3 hours 5 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 1 hour
Viennese Shortbread : Stage 1

Preparation of the dough

In a small bowl, pour 160 g butter cut into small pieces.

If the butter is cold (it comes out of the fridge), let it soften at room temperature for at least 1 hour.

Stage 2 - 2 min.
Viennese Shortbread : Stage 2
Sift 50 g icing sugar over butter, then add 10 g vanilla sugar.

Stage 3 - 3 min.
Viennese Shortbread : Stage 3
Mix with a wooden spatula until smooth.

Stage 4 - 3 min.
Viennese Shortbread : Stage 4
Add 220 g flour, 2 pinches fine (or table) salt and 30 g egg white.

Stage 5 - 3 min.
Viennese Shortbread : Stage 5
Mix until you have a smooth dough.

You can do this with a spatula again, or simply by hand, which is very quick.

Preheat your oven to 180°C (360°F).

Stage 6 - 2 min.
Viennese Shortbread : Stage 6
Put the dough in a pastry bag lined with a fluted tip.

Stage 7 - 5 min.
Viennese Shortbread : Stage 7

Piping and baking

Pipe the dough onto a sheet of baking paper on a baking sheet in any shape or size you like.

If you have trouble because the dough is too hard, pop the piping bag into the microwave for a few seconds, or hold it between your hands, to soften it.


Stage 8 - 30 min.
Viennese Shortbread : Stage 8
Bake for about 30 minutes, be careful not to overcook them, the shortbread should remain soft.

Stage 9 - 30 min.
Viennese Shortbread : Stage 9
Let cool on a wire rack.

Set aside the baking sheet and the paper.

Stage 10 - 10 min.
Viennese Shortbread : Stage 10

Chocolate topping

Melt in a bain-marie or microwave oven 100 g dark chocolate.

I recommend using a small container with high sides, in this case a simple jam jar, it will be much easier to dip the cookies.

Stage 11 - 7 min.
Viennese Shortbread : Stage 11
Dip the end, or ends, of each cookie into the melted chocolate.

Stage 12 - 30 min.
Viennese Shortbread : Stage 12
Place them on the baking sheet, do this for all the shortbread and then put in the fridge for at least 30 minutes.

Stage 13
Viennese Shortbread : Stage 13
Your Viennese shortbread is ready.
Remarks
If your shortbread flattens out after baking, as in this photo, it's probably because you used a little too much butter.
sablé trop beurré
Keeping: A few days in a jar or a closed metal box.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=9 %330 RDI=30 %170 RDI=30 %2,740 RDI=140 %11,470 RDI: 140 %
Per 100 g4 RDI=2 %60 RDI=5 %30 RDI=4 %480 RDI=20 %2,010 RDI: 20 %
Per piece1 RDI=1 %20 RDI=2 %10 RDI=2 %180 RDI=9 %770 RDI: 9 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, Gluten, egg
How much will it cost?
  • For 15 pieces : 2.60 €
  • Per piece : 0.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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