Heather’s Viennese biscuits


This is a truly nostalgic recipe for me – I remember when I was growing up, there are a favourite of my dad’s.. When testing the recipe this week, a number of the baked biscuits disappeared into my family’s tummies before they ended up in their sandwiched form. It’s a good job that the recipe does yield a large batch!

Makes about 16-20 biscuits

  • 170g / 6oz butter
  • 170g / 6oz caster sugar
  • 1tsp vanilla extract
  • 2 eggs
  • 340g / 12oz plain flour
  • 225g / 8oz icing sugar
  • 110 g / 4oz soft butter (spreadable butter works really well)
  • dark chocolate


  • Line two baking trays and preheat the oven to 200º/180º fan/gas 6.
  • Mix together the butter, sugar and vanilla extract until the mixture turns pale and creamy (about five minutes with a spoon, maybe two minutes with an electric mixer).
  • Add the eggs and beat well, then gently stir in the flour.
  • Place the mixture into a piping bag with a star tip. This tip will give the ‘ridges’ to the biscuits – you can pipe the biscuits without it for a smoother bake. Pipe the biscuits onto the tray, either in lines or in swirls if you prefer a circular biscuit.
  • Bake in the oven for 15 minutes (or until golden), remove and allow to cool completely.
  • To make the buttercream icing, beat together the soft butter and icing sugar. Taste, and if not sweet enough, simply add a little milk and some more icing sugar.
  • For the finished biscuit – take one biscuit and spread a thick layer of buttercream over the bottom (the flat side). Then press the base of another biscuit to it to make a sandwich.
  • Melt the dark chocolate, dip each end of the biscuit in the chocolate and leave to set on a wire rack.

Options – if you would like chocolate biscuits, substitute 55g/2oz of flour for the same of sieved cocoa powder. You can also add some jam to one of the biscuits before sandwiching together with the buttercream.


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