Quick & Easy

Vienna cream kisses

Light, crumbly kisses are utterly divine sandwiched together with Vienna cream. These classic little biscuits are make a scrumptious afternoon treat. The hardest thing is trying not to eat them all at once.
40 Item


Vienna cream


1.Preheat oven to moderately hot, 200°C. Lightly grease oven trays. Beat butter and sugar in a small bowl with an electric mixer until smooth and creamy. Add the egg and beat only until combined. Stir in sifted dry ingredients in two batches.
2.Spoon mixture into a piping bag fitted with a 1cm tube. Pipe 3cm-diameter rounds of mixture, about 3cm apart, onto prepared oven trays. Bake in two batches for about 10 minutes or until lightly browned. Loosen biscuits and cool on trays.
3.For the vienna cream, beat butter until as white as possible. Gradually beat in half the sifted icing sugar, then the milk; gradually beat in the remaining icing sugar.
4.Sandwich the cold biscuits with vienna cream and dust with extra sifted icing sugar, if desired.

This recipe can be prepared three days ahead. Kisses can be filled several hours before serving. Unfilled kisses suitable to freeze. Not suitable to microwave.


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