Viennese Shortbread
The Viennese shortbread, or "Spritz", are small shortbread cakes, with a light vanilla taste and covered with chocolate.
13K 4.3/5 based on 6 reviews
Last modified on: June 4th 2023
Keywords for this recipe: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 measures:
Times for this recipe
Preparation: 35 min.
Resting: 2 hours
Cooking: 30 min.
All in all: 3 hours 5 min.
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.
Stage 3 - 3 min.
Mix with a wooden spatula until smooth.
Stage 4 - 3 min.
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).
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.
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.
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 % |
How much will it cost?
- For 45 pieces : 7.69 €
- Per piece : 0.17 €
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
Like these other recipes: Fish fillet with preserved lemons, Franche-Comté sticks, Soft apple cookies, Red mullet fillets with a reduced white-wine sauce, Linzer torte, ... See them all 194
Butter
Like these other recipes: Surprise bread, Green beans with tomatoes, Household cake (Gâteau de ménage), Potato and broccoli gratin, Rolls of fish in smoked ham, ... See them all 449
Dark chocolate
Like these other recipes: Chestnut Fudge Cupcakes, Chocolate orangettes for Erika, Chocolate mousse, Chocolate mousse with hazelnuts, Chocolate almond cookies, ... See them all 36
Icing sugar
Like these other recipes: Almond dacquoise, Succès praliné (praline meringue), Coconut "croute à thé", Marzipan (almond paste), Chocolate madeleines, ... See them all 59
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