This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Viennese Shortbread
The Viennese shortbread, or "Spritz", are small shortbread cakes, with a light vanilla taste and covered with chocolate.
22 K 4.3/5 (6 reviews)
3 hours 5 min.
Easy
15 pieces
7 IngredientsLast modified on: June 4th 2023
For 15 pieces, you will need:
- 1
160 g butter - 2
50 g icing sugar - 3
10 g vanilla sugar - 4
220 g flour - 5
2 pinches fine (or table) salt - 6
30 g egg white - 7
100 g dark chocolate - Total weight: 570 grams
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 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.
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 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.
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 | 20 RDI=9 % | 330 RDI=30 % | 170 RDI=30 % | 2,740 RDI=140 % | 11,470 RDI: 140 % |
| 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 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)
Flour
Like these other recipes: Cottage cheese tart, Caramelized apple and walnut cake, Moist Lemon Cake, Madeleines, Hazelnut and orange cake, ... See them all 201
Butter
Like these other recipes: Hazelnut and orange cake, Shiitake eggs, Diplomat cream, Leek and broccoli "à la flamande", Citrus tart, ... See them all 472
Dark chocolate
Like these other recipes: Mousse with two chocolates, Chocolate Chantilly , Chocolate mousse, Flaky brownie brioche, Chocolate orangettes for Erika, ... See them all 36
Icing sugar
Like these other recipes: Finger biscuits, Ardéchois, Clementine Chantilly, Almond cream or frangipane, Hazelnut and orange cake, ... See them all 61
Other recipes you may also like
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011292 K4.7 55 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018338 K4 2 hours 30 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020534 K 44.2 14 hours 30 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017423 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.