Viennese Biscuits
(Recipe makes 89 biscuits depending on shape and size)
Total Weight: 1.600
- Cream Bakels Viennese/ Butter Biscuit mix for 2 minutes on fast speed.
- Stop the mixer and scrape down.
- Add water slowly to mixing bowl whilst on slow speed.
- Add flour and beat on slow speed to form a smooth paste.
- Pipe into desired shapes onto silicone paper lined trays.
- Bake at ±175°C or until light golden brown.
- Remove from the oven and allow to cool.
- Decorate using melted Bakels compound chocolate (dark, milk or white).
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