I have been MIA from the blog for quite some time now, so i decided to post two recipes instead one. As much as i love this blog and working on newer recipes , a lot was happening on personal front.
Having said that, As promised in the last post, here is the non chocolaty version of Spritz / viennese cookies. The texture of these cookies is superr crumbly.
Nutella or Ganache tastes amazing when sandwiched with these lil cookies.
You can make drop sized cookies too, they look super cute plus make for a pretty garnish to any dessert.
If you dont enjoy chocolate as a flavor , use any flavoured buttercream / fruit compote .
You Need:
210 gm All purpose flour
80 gm Icing sugar
50 gm Cornflour
230 gm Butter, softened
1 tsp Vanilla extract
2 tbsp Milk, if needed
How to:
Cream the butter and sugar until pale and fluffy. Add in the vanilla extract.
Mix it well.
Sieve the Cornflour and All purpose flour together.
Add the flour to the butter mixture slowly, not all at once.
Now, the batter should be of pipeable consistency. But since i stay at a cold place, I had to add milk to it .
If you stay at a warmer place, you wouldn’t need to.
Pour into a piping bag fitted with a rosette nozzle. Pipe roses onto a silicon baking sheet.
Bake for 12-15 minutes or until edges are brown.
Let them cool thoroughly , sandwich them using Nutella / almond butter / oreo butter / Ganache / fruit compote .
Special thank you to Ketki Barfiwala from Caramella for this recipe.
cookwithkiah 