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Viennese cookies
The crumbly shortbread base and fruit-berry filling are best combined in Viennese cookies. This pastry is easy to prepare – the dough requires no long kneading or rolling, and any jam, preserve, or fruit spread will work for the filling (preferably thick and with a slight tartness in taste).
Preparation time: 70 minutes.
Caloric content: 335 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- flour (all-purpose) – 450 g;
- baking powder – 1 tsp;
- butter – 180 g;
- eggs size S – 2 pcs;
- sour cream – 80 g;
- white sugar – 100 g;
- blackcurrant puree with sugar (or any other jam, preserve, or fruit spread) – 300 g.
Preparation
- Prepare the ingredients for making Viennese cookies. Butter is best taken very cold, and even better – frozen. Its fat content should be at least 72%. It’s not advisable to substitute butter with margarine – this will noticeably affect the taste and crumbly texture of the pastry. For the filling, jam from red or black currants is most suitable, as the berry tartness harmonizes perfectly with the sweet shortbread dough.
- Place all dry ingredients in a bowl and mix them with a whisk.
- Grate the frozen butter on a coarse grater, periodically dipping it in flour.
- Use your hands to crumble the flour mixture with the butter crumbs. Try to do this quickly so that the butter doesn’t melt from the heat of your hands.
- Make a well in the resulting mixture and add the eggs and sour cream.
- Start combining the liquid and dry ingredients first with a spoon, then with your hands. The shortbread dough should not be kneaded for long – it just needs to be gathered into a single lump. The result is a soft dough that doesn’t stick to your hands at all.
- Separate 1/3 of the shortbread mass from the overall mixture and place it in a bag. This portion will be frozen in the freezer. To speed up the process, flatten the dough a bit, thereby reducing the thickness of the batch.
- Line the pan with silicone parchment. With your hands, spread the remaining 2/3 of the dough across the bottom, forming slightly raised edges.
- Once the shortbread base is formed, place the pan in the refrigerator for 20-25 minutes. During this time, the batch in the freezer will be sufficiently frozen as well.
- After the specified time, spread the blackcurrant jam over the shortbread base.
- Sprinkle the top of the batch with the shortbread crumbs that are obtained when grating the frozen piece of dough.
- The oven should be preheated to 190 degrees. Place the baking sheet with the batch inside for about 35 minutes. Do not remove the baked goods from the pan immediately; let them cool and stabilize, after which the pie can be cut into serving pieces.
Very tasty and aromatic Viennese cookies fill the home with coziness and warmth. A cup of hot tea with a piece of homemade pastry will help to spend the evening nicely in the family circle.
