These are some of my favorite (Dutch) biscuits: buttery, short, easy! Well, easy when you know the trick to it: soft butter and “rubbing” it. Okay, I admit that sounds a bit sketchy, but don’t worry, you won’t go to jail for making these (only if your country has forbidden super delicious cookies).
I often go to Rutger Bakt for basic Dutch recipes, his recipes never have mistakes in them! I’ve heard he’s writing a Cookie Bible (yes you’ve heard that right) which is going on my book wishlist immediately. We Dutchies really have some of the best cookies. I prefer a Viennese whirl over a tooth-breaking biscotti any day of the week… And American style cookies are quite big, these can still be called “dainty” and are perfect for a high tea or fancy party. I hope you will enjoy them as much as I do!
Viennese Whirl Biscuits (Spritsen) Recipe
Source: Rutger Bakt
Tools: piping bag fitted with 1M nozzle
Yields about 24 biscuits
225 grams unsalted butter, softened
125 grams caster sugar
zest of 1/2 lemon
1/4 teaspoon salt
2 tablespoons milk
275 grams plain flour
- Preheat the oven to 160⁰C. Line a baking tray with baking parchment.
- Cream the butter with sugar, lemon, and salt. It should be very creamy! Then add the milk and mix for another minute until incorporated. Add the flour and mix until incorporated. Turn dough out onto a clean working surface and use a dough scraper to spread it out over the surface and put the dough back together. Repeat this a few times, until you see the dough becoming paler.
- Fill the piping bag with the dough and pipe circles on the baking parchment (mine were about 6cm in diameter but you can make them as small or large as you want). Make sure they have plenty of room between them as they spread out a bit.
- Bake for 25 to 30 minutes, then immediately place them on a wire rack using a spatula or a palette knife. Eat when cooled. Enjoy!