Viennese biscuits

1. Preheat the oven to 160°C, line 2 baking trays with baking paper.
2. Cream the butter, vanilla, and icing sugar until pale in colour.
3. Mix in the Loprofin Mix, custard powder and baking powder to form a soft dough.
4. Now you can pipe out the dough in to circles, or fingers, if you don’t have a piping bag place walnut size pieces of the dough onto the tray and slightly press down the palm of your hand, (make sure you leave a gap in between the biscuits as they will spread when baking).
5. Bake for 8–10 minutes or until golden brown, allow to cool on the tray.
6. Once cooled you can eat the biscuits as they are or sandwich 2 together using buttercream.
7. Store in an airtight tin or freeze the biscuits in a box for up to 3 months.

Chef tips

• If you want to make chocolate biscuits take out 25g of Loprofin Mix and add 25g of cocoa powder.
• You can vary the filling and use jam, buttercream or low protein chocolate.