Viennese Pastries

Viennese Pastry

Ingredients

12oz Flour

4oz Butter

4oz Margarine

2oz Castor Sugar

2oz Icing Sugar

3 Drops Vanilla extract

Method

Put the sugars and fats in a mixing bowl and beat together with a wooden spoon.

Add vanilla extract and sieved flour, mix to a piping bag consistency

Pipe onto trays into whirls, fingers or tarts before placing in the fridge for 30 minutes

Bake 160-180 ̊C for 15 minutes

Decorate with chocolate or apricot sauce, fresh cream and icing sugar