Viennese chocolate shortbread cookies

Hello food lovers,

It's been a while since we shared a cookie recipe, so here's one for Viennese shortbread cookies, also known as Spritz.

These cookies are piped into an "S" shape, then dipped in milk chocolate and sprinkled with chocolate vermicelli.

Enjoyed with a coffee or tea, these cookies will be gone in no time. :-P

Perfect for treating the whole family!

To make approximately 20 Viennese chocolate shortbread cookies, you will need:

- 215gr butter

- 130gr icing sugar

- 1 tsp vanilla extract

- 2 eggs

- 340gr flour

- 140gr + 60gr milk chocolate

- 10gr rapeseed oil

- Chocolate sugar vermicelli

Let's get started with the recipe!

For this recipe, you need softened butter. This is butter that is at room temperature and has softened.

Take 215gr of butter out of the fridge about 30 minutes before you start.

Then place it in the bowl of your mixer.

Add 130gr of sugar and 1 tsp of vanilla extract.

Use measuring spoons to be more precise.

Using the whisk, beat everything together until you get a light and fluffy mixture.

This will take about 10 minutes at maximum speed.

Once the mixture is ready, we will add the eggs.

Crack 2 eggs into a jug, then pour them in slowly while continuing to whisk at speed 1.

Increase the mixer speed to maximum and continue mixing for another 2 minutes.

The mixture should be smooth and homogeneous.

Then add 340gr of flour all at once to the mixture.

Once the flour is added, you must mix the preparation using a spatula. If you mix with the whisk, your cookies will spread during baking because the gluten will have been overworked.

Mix gently with the spatula until all the flour is fully incorporated.

To pipe the cookies, use a star nozzle N°13, placed in a piping bag.

Place the piping bag in a large jug to fill it neatly.

Pour the mixture into the bag. I recommend not overfilling it, otherwise it will be harder to pipe nice cookies.

Only fill 1/3 of the bag at a time and refill as you go.

Preheat your oven to 180°C fan-assisted.

To prevent the baking paper from moving while piping, pipe a small dot of cookie dough in each corner of your perforated baking tray.

Stick the baking paper down by pressing firmly on the 4 corners so it doesn't move.

Pipe nice "S" shapes. It takes a bit of practice, don't worry if your first "S" shapes aren't perfect! ;-)

The important thing is to keep your piping bag nice and straight.

The cookies will spread slightly during baking, so don't pipe them too close together.

Once piped, the cookies are ready to be baked for 12 minutes in the middle of the preheated oven.

After 12 minutes, take them out of the oven and let them cool on the tray for about 10 minutes.

Do not move them immediately out of the oven, as they are very fragile and you risk breaking them.

Then let them cool completely on a cooling rack.

Once the cookies are completely cool, we will add a touch of indulgence with milk chocolate.

In a bowl, pour 140gr of milk chocolate and place it in the microwave for 1 minute at 600Watt.

After 1 minute, check the temperature of the chocolate which should be between 40°C and 41°C. Use a thermometer to help.

If this is not the case, heat your chocolate again. Be careful not to overheat it. If it exceeds 50°C, your chocolate will be burnt and unusable.

Then add 60gr of unmelted milk chocolate pistoles.

Mix well until all the chocolate pistoles have melted.

If the temperatures have been followed correctly, all the pistoles will melt gently.

Check the temperature of the chocolate again using a thermometer. It should be between 32°C and 33°C.

The chocolate should not be cooler than this, otherwise you will get a layer that is too thick on your cookies.

Add 10gr of rapeseed oil to slightly thin out the chocolate.

Then pour it into a wide enough glass so you can dip your cookies in it.

Prepare a sheet of baking paper to place the shortbread cookies on.

Dip half of each cookie, specifically the end where you finished piping.

Wipe your cookies on the edge of the glass to remove excess chocolate.

Sprinkle the chocolate-covered part with chocolate sugar vermicelli.

Place them in the fridge for 10 minutes to allow the chocolate to set.

And there you have it, the cookies are ready to enjoy.

They will keep for about 5 days in a tightly sealed cookie tin.

If it's not too warm, keep them at room temperature, otherwise place them in the fridge to prevent the chocolate from melting.

I hope you enjoy this recipe!

Wishing you a lovely Sunday, food lovers!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.