Viennese Shortcakes Recipe
Ingredients
| 4 oz. self-raising flour | ||
| Plain flour | 4 Ounce | |
| Butter | 7 Ounce | |
| Icing Sugar | 2 Ounce | |
| Vanilla essence | 1/2 Teaspoon | |
| Butter cream | ||
Directions
1. Grease 2 baking sheets.
2. Sieve both the flours together in a bowl.
3. Cream fat and sugar adding the vanilla essence.
4. Beat in the flour working the mixture with a wooden spoon until smooth.
5. Put mixture into a forcing bag filled with a large rose pipe.
6. Pipe mixture in circles or strips on to the trays.
7. Bake in a moderately hot oven (375°F - Gas Mark 5).
8. Cool on a wire tray. When cold, sandwich with butter cream.
2. Sieve both the flours together in a bowl.
3. Cream fat and sugar adding the vanilla essence.
4. Beat in the flour working the mixture with a wooden spoon until smooth.
5. Put mixture into a forcing bag filled with a large rose pipe.
6. Pipe mixture in circles or strips on to the trays.
7. Bake in a moderately hot oven (375°F - Gas Mark 5).
8. Cool on a wire tray. When cold, sandwich with butter cream.
Chef
