Recipe
Viennese biscuits
Recipe highlights
Total cooking time:
30 min
Category:
Low Protein Diet - Exchange value 0*
Servings:
12
Ingredients**
200g butter
50g icing sugar
200g Loprofin Mix
2 tsp vanilla essence
35g custard powder
1 tsp baking powder
Filling:
Buttercream
Method
- Preheat the oven to 160°C, line 2 baking trays with baking paper.
- Cream the butter, vanilla, and icing sugar until pale in colour.
- Mix in the Loprofin Mix, custard powder and baking powder to form a soft dough.
- Now you can pipe out the dough in to circles, or fingers, if you don’t have a piping bag place walnut size pieces of the dough onto the tray and slightly press down the palm of your hand, (make sure you leave a gap in between the biscuits as they will spread when baking).
- Bake for 8–10 minutes or until golden brown, allow to cool on the tray.
- Once cooled you can eat the biscuits as they are or sandwich 2 together using buttercream.
- Store in an airtight tin or freeze the biscuits in a box for up to 3 months.
Chef tips
- If you want to make chocolate biscuits take out 25g of Loprofin Mix and add 25g of cocoa powder.
- You can vary the filling and use jam, buttercream or low protein chocolate.