Ingredients
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250 g Unsalted Buttersoftened
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55 g Icing Sugar
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255 g Plain Flour
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300 g Dark Chocolate
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75 g Cornflour
Directions
These Viennese Biscuits are a great one to make with the kids. A simple recipe, not too much stirring, cooked quickly and then they get to dip them in chocolate. What is not to like?
I think the hardest thing is knowing what shape you are going for….traditional straight biscuits or wiggly ones like reallynicerecipes.com makes. I need to practice my piping skills, only previously used for making churros and meringue nests and to be honest there is still room for improvement.
I made these with my eldest who was delighted to have a go and lick the leftover melted chocolate at the end.
Yum! Delicious with berries as a dessert or simply perfect with a nice cup of tea.
Steps
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1
Done
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Preheat the oven to 170C. |
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2
Done
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Soften the butter by chopping it up and leaving it out for a couple of hours or briefly heating in the microwave. |
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3
Done
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Weigh out the rest of the ingredients (apart from the dark chocolate) into a large mixing bowl and add the butter. |
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4
Done
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Mix using an electric whisk until it forms a paste, then stop so that you don’t add too much air. |
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5
Done
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Spoon the dough into a piping bag fitted with a medium star nozzle. You can pipe 10cm long fingers on a baking tray lined with parchment or wiggly ones like we did. |
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6
Done
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Bake on the middle shelf of the oven for 10-15 minutes. |
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7
Done
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Remove from the oven and cool on the baking trays for 5 minutes. Transfer on to a wire rack until completely cold. |
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8
Done
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Melt the chocolate in a bowl over a pan of barely simmering water or in the microwave. Stir it until it is smooth. |
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9
Done
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Dip both ends of the fingers or one side of the wiggly ones into the chocolate and leave to set on the baking parchment. |
