Vienna Shortcakes

Preparation info

  • Makes

    12

    • Difficulty

      Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Avoid using butter straight from the refrigerator; if the butter is not creamed and softened sufficiently, the mixture will be very difficult to pipe.

Ingredients

  • 175 g/6 oz plain flour
  • 50 g/2

Method

Sift together the flour and cornflour and set aside. Cream the butter very thoroughly until soft. Add the icing sugar and flavouring and cream in thoroughly. Gradually work in the flour and cornflour until smooth and blended.

Spoon the mixture into a large nylon or cotton piping bag, which has been fitted with a large rosette piping tube. Pipe the mixture into paper baking cases arrange