Spritz are a type of cookie made with flour, butter, sugar and vanilla. They are a pastry typical of Vienna and other Central European cultures, and are often considered a symbol of Christmas.
Ingredients:
For about 30 pieces – 15 minutes preparation – 15 minutes baking
- 1 beaten egg
- 120g softened butter
- 50g icing sugar
- 150g flour
- 1 pinch of candied lemon zest
- A few drops of vanilla extract
Method:
Step 1: Preheat the oven to 180°C.
- Finely chop 1 tsp of candied lemon peel.
- Place the butter in a mixing bowl.
- Add the icing sugar, lemon zest and vanilla extract.
- Whisk for 1 minute with an electric mixer until creamy and smooth.
- Gradually add the beaten egg while whisking, then sift in the flour.
Step 2: Line a baking tray with parchment paper.
- Spoon the mixture into a piping bag fitted with a star nozzle. Pipe 3cm-wide rosettes, spacing them apart.
- Bake for 15 minutes.
- Leave to cool on the tray.
We love it! God smag!
Handy tip: Sandwich 2 cookies together with 1 tablespoon of lemon curd for tea time, or chocolate spread for an afternoon snack.
Also discover: Homemade Speculoos
About This Recipe
Spritz – Viennese Butter Shortbread Cookies is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.
At a Glance
- Prep time: 25 minutes (plus rising)
- Cook time: 35 minutes
- Total time: Around 2 hours with proving
- Serves: 8-10 slices
- Difficulty: Intermediate
Tips for the Best Results
- Let the dough prove somewhere warm and draught-free until it has clearly doubled in size.
- Weigh the flour rather than using cups for a reliable, repeatable Spritz – Viennese Butter Shortbread Cookies.
- Don’t rush the second rise; patience here is what gives an open, tender crumb.
- Cool the loaf fully on a rack before slicing so the interior sets properly.
Serving Suggestions
Enjoy the Spritz – Viennese Butter Shortbread Cookies slightly warm or at room temperature. It is lovely on its own, with butter and jam, or as the base of a simple breakfast or afternoon treat.
Storage
Store in a paper bag or bread box at room temperature for two to three days. For longer keeping, slice and freeze, then toast straight from frozen.
