Viennese Shortbread Cookies
12 servings
60 minutes
Viennese shortbread cookies are a delicate treat with a tender texture that has become part of Russian cuisine. Its origin is linked to the influence of Austrian pastry traditions, which use crumbly shortbread bases and berry fillings. The main focus of this cookie is the subtle balance of sweetness and acidity provided by jam, especially currant or blueberry. The butter-based dough melts in your mouth, while the grated crispy top creates an interesting contrast with the softness of the bottom layer. These cookies perfectly complement a cup of hot tea and make a cozy treat for family evenings. Their simplicity in preparation makes them accessible even to novice cooks, while their refined taste makes them a worthy decoration for any tea gathering.
1
Mix the egg with sugar until smooth. Add melted butter and stir.
- Chicken egg: 1 piece
- Sugar: 200 g
- Butter: 200 g
2
Add flour and knead the shortcrust pastry like for the 'Ant Hill' cake. Then divide the dough into two parts. One part should be slightly larger than the other. Place the dough in the refrigerator for 20 minutes.
- Wheat flour: 400 g
3
After that, take a baking tray, grease it with butter, or cover it with special baking paper.
- Butter: 200 g
4
Spread the dough evenly along the length of the baking tray. Then spread a layer of jam on top. You can use any jam, but blackcurrant or blueberry works best. Cover with a second layer of dough (which should be grated beforehand).
- Jam (preserve): 200 g
5
Place in the oven at 200 degrees and bake for 30 minutes.
6
Remove from the oven, cut into small squares, place on a plate, and sprinkle with powdered sugar on top.
- Icing sugar: 50 g
