Viennese Butter Cookies


  • 250 gm butter
  • 130 gm icing sugar
  • 120 gm Top Flour
  • 150 gm plain flour
  • 50 ml milk
  • 1 tsp vanilla essence
  • 1⁄4 tsp salt
  • 200 gm chocolate block – (optional for decoration)



  1.   Beat butter with icing sugar with K-beater or creaming tool at speed 2 first then move on to speed 3 or 4 till slightly white. Baking Tip: sieve the icing sugar
  2. Add in the flour at low speed first along with milk, vanilla essence before moving on to medium speed and mix well.
  3.  Pipe out onto trays and bake at 190°C for 20 mins.
  4. Leave the cookies to cool before decorating with melted choc and nuts.

Baking tips:

  • Use slightly cold butter for better results
  • Use some top flour to ensure cookies remain light and crispy
  • Never pipe big designs and small designs together in the same tray. The smaller ones tend to bake faster so keep the size of each piping consistent.
  • Always turn the tray halfway mid-way during baking to ensure colour evenness and consistency.
  • Do not coat the baking tray with butter.
  • Use parchment paper and not tracing paper as the cookies tend to stick to the tracing paper.
  • Once baked, cool the cookies onto a cooling rack to avoid any condensation underneath each cookie

Step-by-step video by Chef Siti