The fourth cookie is named “Wienerstänger” (in English Wiener canapés). It is an absolutely delicious biscuit with a flavour of strawberry and buttery vanilla dough. Do not forget to pour the topping over the cookie when it’s cold, otherwise it will just disappear when the biscuit is warm… 😀
I don’t know where the name of the biscuit comes from… but one guessing could be that it comes from the Swedish word “Wienervals” (in Eng. Viennese waltz)… 😀
Recipe (makes 20)
- 125 gr butter
- 0.75 dl caster sugar
- 1 egg
- 2 teaspoons vanilla sugar
- 3 ½ dl plain flour
- ½ teaspoon baking powder
- ½ dl strawberry jam
- 0.75 dl icing/confectioners’ sugar
- 1 tablespoon water
Preheat the oven to 225 degrees C.
Place parchment paper on a baking sheet.
Stir butter and sugar until fluffy.
Pour the egg into the mixture.
Add the flour, vanilla sugar and baking powder and work all together until you get a smooth dough.
Let it rest in the fridge for about five minutes.
Roll into two lengths. Place them afterwards onto the baking sheet.
Make a dip in each length.
With a piping bag, pipe the dip on each lengths, with strawberry jam.
Bake in the middle of the oven, 10-12 minutes. Meanwhile stir the icing/confectioners’ sugar and water together.
Cut the lengths into 2 cm pieces when they are still warm.
Let them cool.
Pour the topping over the lengths and let the biscuits rest in the fridge to get the perfect flavour.
You can store them in the fridge or in the freezer.
Wienerstänger with topping!
Happy Viennese Waltz Baking Everyone! 😀