Viennese Biscuits

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Viennese Biscuits

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Ingredients

Adjust Servings:
250 g Unsalted Butter softened
55 g Icing Sugar
255 g Plain Flour
300 g Dark Chocolate
75 g Cornflour

Chocolate coated shortbread style biscuit

Cuisine:

Ingredients

Directions

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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

1
Done

Preheat the oven to 170C.

2
Done

Soften the butter by chopping it up and leaving it out for a couple of hours or briefly heating in the microwave.

3
Done

Weigh out the rest of the ingredients (apart from the dark chocolate) into a large mixing bowl and add the butter.

4
Done

Mix using an electric whisk until it forms a paste, then stop so that you don’t add too much air.

5
Done

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.

6
Done

Bake on the middle shelf of the oven for 10-15 minutes.

7
Done

Remove from the oven and cool on the baking trays for 5 minutes. Transfer on to a wire rack until completely cold.

8
Done

Melt the chocolate in a bowl over a pan of barely simmering water or in the microwave. Stir it until it is smooth.

9
Done

Dip both ends of the fingers or one side of the wiggly ones into the chocolate and leave to set on the baking parchment.

Zoe Negus

Kourma Plov
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