Salted Caramel and Chocolate Viennese Biscuits

A divine and indulgent treat.


These biscuits have the perfect short, crumbly and melt in the mouth feel to them. Paired with the salted caramel and the sweet and bitter chocolate buttercream these Viennese biscuits take a modern twist and the traditional ones. Usually paired with jam and buttercream.

Mr Kippling has got nothing on these handmade biscuits fresh out the oven. If you don’t have a piping bag to hand or want something that’s a bit simpler to do you can always roll the dough in to balls and press down on them with a fork.

Be sure to be careful when handling the baked biscuits as they are very crumbly. I like to add a tablespoon of sea salt but you can add more or less depending on how salty you like to it to taste, This is added at the end so you can taste it as you go along but make sure your careful as it will be quite hot.

Ingredients:
For the Viennese biscuits:
• 175g self raising flour
• 125g cornflour
• 50g icing sugar, plus extra for dusting
• 225g unsalted butter
• 1 tsp vanilla extract
For the salted caramel:
• 250g caster sugar
• 100ml water
• 65g butter
• 175ml double cream
• Salt to taste
For the chocolate buttercream:
• 80g unsalted butter
• 165g icing sugar
• 20g cocoa powder
• 50g dark chocolate
• 2tbsp double cream

Method:
For the Viennese biscuits:
1. Preheat the oven to 160°C and line two baking trays with baking parchment.
2. Sift the flour, cornflour and icing sugar into a bowl and combine.
3. Next add the butter and vanilla extract to the dry ingredients and beat together to form a soft dough.
4. Place the mixture into a piping bag fitted with a star nozzle.
5. Pipe rosettes onto the baking trays and place in the oven for 12-15 minutes.
6. Once baked remove from the oven and leave to cool on a wire rack.
For the salted caramel:
1. Place the sugar and water into a saucepan and put it on a medium heat until the water dissolved.
2. Once the sugar has dissolved turn up the heat and bubble for 4-5 minutes when the mixture should have turned an amber colour.
3. Take this off the heat and add in the butter and cream and combine.
4. Add the salt to taste and leave to cool.
For the chocolate buttercream:
1. Beat the butter and gradually add in the icing sugar and cocoa powder beating for 3-4 minutes until creamy.
2. Melt the chocolate and add the double cream to this and add this to the buttercream and mix until thoroughly combined.
To assemble:
1. Take one of the biscuits and spread a generous layer of the caramel and take another biscuit and spread a generous layer of the buttercream and sandwich them together.
2. Repeat this process until all the biscuits are used up and dust with icing sugar.

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