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Chocolate Viennese Biscuits

At a Glance

Cook: 15 minutes
Total: 15 minutes
Servings: 1 batch of cookies

Dietary

Vegetarian

Allergens

Wheat
Milk

These are really special little biscuits (cookies). They have a shortbread type texture and are great with coffee or when you want to impress someone!

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Equipment

Oven, 2 large baking sheets, mixing bowls, sieve, electric beater, wire cooling rack, greaseproof paper, storage container

Ingredients

225 g self-raising flour
90 g cocoa
30 g cornflour
225 g unsalted butter, softened
90 g icing sugar, sifted
1 teaspoon vanilla essence
icing sugar, for, dusting
115 g chocolate, melted

Instructions

Preheat oven to 180 degrees C.
Grease 2 large baking sheets.
Into a bowl sift together the flour,cocoa and cornflour.
In another large bowl beat the butter and icing sugar until fluffy.
With the beater on low speed gradually add in the flour mixture and vanilla essence until it becomes a soft dough.
Shape into'bar' shapes about 10cm long by 5cm wide.
Bake about 15-20 minutes, rotating baking sheets at half-time.
Keep an eye on them as they should only be slightly firm and all ovens are different.
Cool on wire cooling rack until cool and firm.
Dust with icing sugar.
Dip one end of each cookie into melted chocolate and place back onto greaseproof paper and allow chocolate to set.
Store in container with waxed paper between layers.

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