National Baking Week – Viennese Spritz

To mark the end of National Baking Week, here’s an exclusive recipe from our latest release Vegan Pastry.

“To make this Viennese biscuit, I use a mixture of three gluten-free flours. To make it more indulgent, one side of the biscuit is coated with chocolate. To munch without moderation.” Linda Vongdara

• Melt the dark chocolate and cocoa butter in a bain-marie.
• Gently melt the deodorised coconut oil in a saucepan over a low heat and mix with the grapeseed oil. Set aside at room temperature.
• Put the flours and baking powder in the bowl of a food processor fitted with a flat beater attachment. Add the oils and process until the mixture has a creamy texture. Pour in the icing sugar, add the vanilla powder and mix again to obtain a smooth texture. Moisten the resulting batter by adding the water gradually while continuing to mix to emulsify it and obtain a creamy texture that holds together. It is not always necessary to use the full quantity of water. Add the fleur de sel, run the food processor for a few moments and then transfer the batter to a piping bag fitted with a 13-mm fluted tip. Preheat the fan oven to 180ºC. On a baking tray covered with a non-stick silicone mat, pipe the spritz in small, tight zigzags. Bake for 25 minutes, until golden brown. Leave the spritz to cool completely on a wire rack.
• When the texture is sufficiently thick, dip the spritz halfway into the glaze and leave to cool on a sheet of greaseproof paper. Store in an airtight container.