Austrian cuisine is famous for its confectionery, especially for Vienna biscuits. It is often used to decorate cream, pudding, or ice-cream. Cooking the biscuits is easy and fascinating. And though you have little pastry, you’ll make a lot of them. We can buy various baked goods in the shops, but anyway they don’t stay in a line with home-made ones.

Time for preparation: 15 min
Time for cooking: 15-20 min

Ingredients (for 30-40 biscuits):

1. 150g slightly salted butter
2. 60g sugar
3. 2 egg yolks
4. 200g flour
5. a little of vanillin

Preparation:

1. Heat up electric stove to 160 degrees, gas stove – to 140.
2. Rub butter with sugar until it becomes white.
3. Add yolks, vanillin, and then flour.
4. Roll out the paste and cut out circles with a baking cup.
   Bake for 15-20 min. until they become light golden. Put the biscuits on a grating when they are still hot to prevent them from sticking to the pan.

Variations:

Biscuits in sugar icing:

Roll the pastry out as thin as you can. Cut out small circles. Make some icing: mix 100g of sugar powder with 1-2 spoons of boiling water.Take the baked biscuits out of the stove and put a thin layer of icing. Serve chilled.

Biscuits “Double delight”:

Roll out the pastry thin and cut out small circles. Bake for 20-25 min. Cut out the middles in the half of all the biscuits with a grooved baking cup. Join the circles and the rings, sticking them with jam. Fill the middles with jam too.

Advice:

It’s much easier to cut the middles out of and join baked biscuits rather than raw. When you try to stick raw pastry, you change the form of the biscuits.