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Viennese whirls are a British biscuit consisting of soft shortbread cakes piped into a whirl shape, said to be inspired by Austrian pastries, which share the name Spritzgebäck and come in various shapes with different fillings and decorations. Examples are Linzer Stangerl or Linzer Kipferl, which are named after the Austrian city of Linz.
3 1 / 2 cup self-rising flour; 1 1 / 3 cup 1 cup salted butter plus 5 tablespoon leaf lard, or 1 1/4 cup plus 1 tablespoon salted butter; 1 1 / 4 cup heavy cream, plain yogurt, milk, buttermilk ...
Variation: Biscuit Addendums: Grandma Mae’s original recipe calls for self-rising flour, but I get very close using all-purpose flour to which I add 1 1/2 tablespoons baking powder and 3/4 teaspoon salt. On rare occasions when I crave a sweet biscuit, I’ll add 2 tablespoons sugar and the zest of 1 lemon to the dry ingredients.
In an age where many restaurants are looking to cut corners, this signature item is made using Bojangles' tried-and-true, 49-step, made-from-scratch recipe. The result? A buttery biscuit with a ...
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Shrewsbury biscuits/cookies – Originated and are still made in the historic town of Shrewsbury, England. It is a rich shortbread made with butter, sugar, flour, egg and aroma, often enhanced with currants. The first Shrewsbury biscuits recipe was printed in London in 1658, in a book titled: 'The Compleat Cook'. Sandies – a shortbread cookie ...
Vanillekipferl are Austrian, German, Swiss, Czech, Slovak, Polish and Hungarian small, crescent-shaped biscuits. They were originally made with walnuts, but almonds or hazelnuts can also be used. They get their typical flavour from a heavy dusting of vanilla sugar.
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