I’ve been putting the gorgeous stripy retro enamel bowls and biscuit tin from Prestige to the test this month, it is such a happy range that makes you want to bake and create yummy memories in the kitchen. There is still time to win the entire Prestige Vintage kitchenware set. These Viennese Biscuits were a lovely little find in a 30 Yummy Things to Bake cookery card set from Usborne.
I think they were a great match for our kitchen, they also come in blue too, which reminds me of some stripy bowls my Gran had. Bonus points for spotting where the gin is kept, and the biscuit tin!
There is a proper recipe for the chocolate ganache, but when we realised we had nutella in the house, we decided that was so much simpler and just as tasty. You can make them as big, or as little as you like, a small but perfectly formed mini indulgence.
Nutella Viennese Biscuits
175g unsalted butter softened
40g icing sugar
1 tsp vanilla essence
175g plain flour
Heat the oven to 190°C, 375°F, Gas Mark 5. Grease and line two trays with greaseproof paper
Add the butter to a large bowl and sift in the icing sugar. Beat together with a wooden spoon.
Mix in the vanilla essence
Sift in the cornflour and flour.
The recipe says to put a teaspoonful of mixture onto the tray, this was a bit misleading as the mixture isn’t spoonable, so I would say take a heaped teaspoon sized lump of mixture and form a rough ball. Flatten each ball with the back of a spoon.
The recipe makes 12 sandwiched biscuits, so you need about 24 at this stage.
Bake the biscuits for 12-14 minutes, let them cool for five minutes, before lifting them onto a cooling wrack with a spatula.
Sandwich with Nutella.