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Viennese Shortbread

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

11K 4.3/5 based on 6 reviews

Last modified on: June 4^th 2023

Keywords for this recipe:

For 45 pieces, you will need:

1 480 g butter
2 150 g icing sugar
3 30 g Vanilla sugar
4 660 g flour
5 6 pinches fine (or table) salt
6 90 g egg white
7 300 g dark chocolate
Total weight: 1,710 grams

Change these quantities to make: 5 pieces 15 pieces 30 pieces 45 pieces

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
35 min.	2 hours	30 min.	3 hours 5 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
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Step by step recipe

Stage 1 - 1 hour

Preparation of the dough

In a small bowl, pour 480 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.

Sift 150 g icing sugar over butter, then add 30 g Vanilla sugar.

Stage 3 - 3 min.

Mix with a wooden spatula until smooth.

Stage 4 - 3 min.

Add 660 g flour, 6 pinches fine (or table) salt and 90 g egg white.

Stage 5 - 3 min.

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.

Put the dough in a pastry bag lined with a fluted tip.

Stage 7 - 5 min.

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.

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

Stage 9 - 30 min.

Let cool on a wire rack.

Set aside the baking sheet and the paper.

Stage 10 - 10 min.

Chocolate topping

Melt in a bain-marie or microwave oven 300 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.

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

Stage 12 - 30 min.

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

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
8,219 Kcal or 34,411 Kj	73 gr	978 gr	500 gr
411 %	28 %	92 %	76 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
481 Kcal or 2,014 Kj	4 gr	57 gr	29 gr
24 %	2 %	5 %	4 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
183 Kcal or 766 Kj	2 gr	22 gr	11 gr
9 %	1 %	2 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten, Egg

How much will it cost?

For 45 pieces : 7.69 €
Per piece : 0.17 €

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)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Oaty walnut cake , Vegetable clafoutis, Cramique, Soft apple cookies, Craquelin (sweet cracker dough), ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Steamed leeks with morel sabayon, Rice pudding with fruit and nuts, Caribbean upside-down cake, Madeleines, Chocolate and matcha tea biscuits, ... All
	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate Chantilly , Chocolate mousse, Chocolate rice pudding, Mousse with two chocolates, Little chocolate and hazelnut fondants, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut "croute à thé", Millefeuille, Royal icing, Half-cooked chocolate cake with raspberry coulis, Rich hazelnut buttercream, ... All

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