Viennese shortbread biscuits

An absolutely melt-in-your-mouth afternoon treat.

  • 50 mins cooking
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Buttery and light shortbread biscuits, sandwiched with raspberry jam and dipped in chocolate for a perfect afternoon treat.


  • 250 grams (8oz) butter
  • ½ teaspoon vanilla extract
  • ¼ cup (55g) caster (superfine) sugar
  • 1½ cups (225g) plain (all-purpose) flour
  • ¼ cup (35g) rice flour
  • 1⁄3 cup (110g) raspberry jam
  • 300 grams (9½oz) dark (semi-sweet) chocolate, chopped coarsely


  • 1
    Preheat oven to 160°C/325°F. Grease two large oven trays; line
    with baking paper.
  • 2
    Beat butter, vanilla and sugar in a small bowl with an electric mixer until smooth. Add sifted flours and 1 tablespoon water; beat until just combined.
  • 3
    Spoon mixture into a piping bag fitted with a medium fluted tube. Pipe 2cm × 6cm (¾in x 2½in) shapes onto trays, about 3cm (1¼in) apart.
  • 4
    Bake for 15 minutes or until browned lightly and a biscuit can be pushed gently without breaking. Cool on trays.
  • 5
    Sandwich biscuits together with ¾ teaspoon jam.
  • 6
    Place chocolate in a medium heatproof bowl over a medium saucepan of simmering water (make sure the base of the bowl doesn't touch the water) stir until smooth. Remove bowl from heat. Dip biscuit ends in the chocolate; place on a baking-paper-covered wire rack to set.


Sandwiched biscuits will keep in an airtight container for up to 3 days. Unfilled, the plain biscuits will keep in an airtight container for up to 1 week.

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