PERNERKA FLOUR – VIENESSE BISCUITS

2 BAKING TRAYS portions

3 / 5difficulty

120 min.

Ingredients

PASTRY:

220g Pernerka Semi-coarse wheat flour
50g ground hazelnuts
50g icing sugar
150g butter
1/2 tsp cinnamon
1/4 tsp baking powder
2-4 tbsp milk if needed

Filling for TWO BATCHES of pastry:

300ml milk
40g vanilla custard powder
Icing sugar to taste
70g softened butter
1 tsp vanilla sugar (or vanilla paste/powder)
30-50g ground hazelnuts

For garnish:

Chocolate and nuts to taste

Tips and tricks

We recommend putting a few tablespoons of milk in the pastry, it will be easier to roll out.

The biscuits can be baked in advance and stored in the freezer. Then all you have to do is prepare the filling and sandwich the biscuits together.

Procedure

1) Bring all the pastry ingredients together into a smooth pastry dough, wrap it in clingfilm and chill in the fridge for 30 minutes. Make sure you don’t overwork the pastry dough as you want the biscuits to be nice and short. If the pastry dough is overworked, the biscuits will be chewy.

2) Remove the pastry dough from the fridge, unwrap, give it a very quick knead and roll it out to about 4-5mm thick.

3) Cut out various shapes and place them on a baking sheet/tray lined with baking paper.

4) Bake in a preheated oven at 185C / 165C fan for about 16 minutes or until golden brown. After baking, remove from the oven, let the biscuits cool on the tray, then place them on a plate.

Filling:

1) Bring the milk to a boil, add the vanilla custard powder and cook whilst mixing until the mixture thickens. Remove from the cooker and let cool. You can gently mix the vanilla custard whilst it’s cooling to prevent crust from forming, or cover the vanilla custard with some clingfilm when cooked, this should also prevent crust from forming.

2) Once cool, whisk in the softened butter and the remaining filling ingredients. Chill the filling in the fridge for a while, it’ll be easier to work with.

Finishing touches:

1) Spread some filling on a biscuit, then place another biscuit on the top to sandwich them together. Continue until you’ve used all the biscuits.

2) To finish off, you can melt some chocolate and dip one side of the biscuits into it. You can also spread some ground nuts onto the biscuits, before the chocolate sets so that they stick. Let the chocolate set, serve and enjoy!

VIENESSE BISCUITS