Viennese Shortbread


Viennese Shortbread
The Viennese shortbread, or "Spritz", are small shortbread cakes, with a light vanilla taste and covered with chocolate.
19 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

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
Sift 50 g icing sugar over butter, then add 10 g vanilla sugar.

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

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

Stage 5 - 3 min.
Viennese Shortbread
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
Put the dough in a pastry bag lined with a fluted tip.

Stage 7 - 5 min.
Viennese Shortbread

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
Bake for about 30 minutes, be careful not to overcook them, the shortbread should remain soft.

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

Set aside the baking sheet and the paper.

Stage 10 - 10 min.
Viennese Shortbread

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
Dip the end, or ends, of each cookie into the melted chocolate.

Stage 12 - 30 min.
Viennese Shortbread
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
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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