3 Ingredient Viennese Biscuits (Melt in Your Mouth!)

These 3-ingredient Viennese biscuits are light, buttery and literally melt in your mouth. With just butter, icing sugar and flour, you can make these classic bakery-style cookies at home in minutes.

Watch the Recipe Video Below

3 Ingredient Viennese Biscuits (Melt in Your Mouth!)

Ingredients

Biscuit 

150g x Plain (all-purpose) Flour

135g x  Soft Unsalted Butter

80g x Icing Sugar (powdered sugar)

Buttercream Filling

100g x Soft Butter

200g x Icing Sugar

½ tsp x Vanilla Extract (optional)

Optional Decorations

Strawberry or raspberry jam

Dark chocolate, melted

White chocolate, melted

Desiccated coconut

Sprinkles

Crushed hazelnuts

Crushed Oreo biscuits

Extra icing sugar for dusting

Method

Prepare the Dough

Preheat the oven to 170°C fan / 190°C conventional / 375°F and line a baking tray with parchment paper.

Place the soft butter, icing sugar, and flour into the bowl of a stand mixer. Add vanilla extract if desired .

Using the beater attachment, mix on a low speed until the ingredients combine. Increase the speed and beat until the mixture becomes smooth, pale in colour and paste-like in texture.

Scrape down the sides of the bowl halfway through to ensure everything is fully incorporated.

Pipe the Biscuits

Transfer the dough to a piping bag fitted with a small star nozzle.

Pipe the mixture onto the lined baking tray in your preferred shapes:

• Kisses: Pipe small dollops by holding the bag upright.

• Fingers: Pipe short zigzag rectangles.

• Rounds: Pipe a small circle to create sandwich biscuits.

Try to keep the biscuits a similar size so they bake evenly.

3. Bake

Place the tray in the preheated oven and bake for 12–15 minutes.

The biscuits are ready when the edges turn lightly golden.

Remove from the oven and allow them to cool completely on the tray.

4. Make the Buttercream (Optional)

Place the soft butter and icing sugar into a mixing bowl.

Beat until light, smooth and fluffy. Add vanilla extract if desired.

Transfer the buttercream to a piping bag.

5. Decorate and Assemble

Simple Sugar-Dusted Biscuits

Lightly dust the small biscuits with icing sugar.

Jam & Buttercream Sandwich Biscuits

Spread jam on the bottom of one biscuit.Pipe buttercream onto another and sandwich them together.Finish with a light dusting of icing sugar.

Chocolate-Dipped Fingers

Dip the ends of the biscuit fingers into melted dark or white chocolate.

Before the chocolate sets, sprinkle with:

• Desiccated coconut

• Sprinkles

• Crushed hazelnuts

• Crushed Oreo biscuits

• Or topping of your choice

Allow the chocolate to set before serving.

Tips for Perfect Viennese Biscuits

• Make sure the butter is very soft for smooth piping.• If the dough feels too firm to pipe, mix it for another minute to soften it.• Keep biscuits evenly sized so they bake at the same rate.• Let them cool fully before decorating to prevent melting fillings.

Storage

Store the biscuits in an airtight container at room temperature for up to 5 days.