Viennese Shortbread

Viennese Shortbread

This is my first attempt in baking these Viennese Shortbread because I'm joining the latest bake-along event. Heehee.

And oh my goodness. I don't know how to control the piping bag properly! My first try in using a piping bag. Don't laugh. :P 

In the end, my Viennese Shortbread looks like.....

*I-have-tried-my-best-to-make-those-swirls-and-they-look-like-this*

They taste great though. Phew.

Recipe adapted from here.


Ingredients:

110g unbleached plain flour, sifted
110g unsalted butter
25g icing sugar
A few drops of vanilla essence


How to:

1. Preheat the oven to 180°C. Line a baking tray with baking sheet.

2. Cream butter and sugar together until light and fluffy. Add a few drops of vanilla essence and gradually mix in the flour.

3. Put the dough into a piping bag onto which is fitted a star nozzle. Pipe onto the baking sheet.

4. Bake for 15-20 minutes.

5. Leave to cool on the baking sheet before removing. Store in an airtight container.

To make myself feel better, I stick some of the round swirls cookies together with Nutella. Nothing can go wrong with Nutella. :D

I'm linking this post to the event, Bake-Along #77: Theme - Viennese Shortbread organized by Joyce from Kitchen Flavours, Lena from Frozen Wings, and Zoe from Bake for Happy Kids.