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Viennese Shortbread

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

26 K 4.3/5 (6 reviews)

3 hours 5 min. difficulté

Easy

2.60 €

45 pieces

7 Ingredients

Last modified on: June 4^th 2023

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For 45 pieces, you will need:

1 495 ml butter
2 150 ml icing sugar
3 30 ml vanilla sugar
4 1 litre 29 ml flour
5 6 pinches fine (or table) salt
6 90 mls egg white
7 375 mls dark chocolate

Change these quantities to make:

5 pieces 15 pieces 30 pieces 45 pieces

Change measures:

Metric

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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

Preparation of the dough

In a small bowl, pour 495 ml 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 ml icing sugar over butter, then add 30 ml vanilla sugar.

Stage 3 - 3 min.

Mix with a wooden spatula until smooth.

Stage 4 - 3 min.

Add 1 litre 29 ml flour, 6 pinches fine (or table) salt and 90 mls 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 375 mls 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	980 RDI=90 %	500 RDI=80 %	8,220 RDI=410 %	34,410 RDI: 410 %
Per 100 g	4 RDI=2 %	60 RDI=5 %	30 RDI=4 %	480 RDI=20 %	2,010 RDI: 20 %
Per piece	1 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

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