Lightly grease 2 baking sheets and preheat oven to 190C / 375F. Beat the butter and sugar until light and fluffy. Sieve the flour and cornstarch together and gradually beat into the butter/sugar mixture, adding just a little milk if mixture is difficult to beat. Melt 3 oz of the chocolate in a bowl over simmering water and beat into biscuit mixture. Put the mixture into a piping bag and using a star nozzle, pipe 2inch fingers onto baking trays. Leave space between each biscuit as they will spread. Bake for about 15 minutes until dark golden brown. Cool on wire rack. Melt the rest of the chocolate and dip one end of each cooled biscuit in chocolate - to cover half of biscuit and put on sheets of baking parchment while chocolate sets. Store in airtight tin.
Yummy vienesse biscuits dipped in chocolate
- 128 grams unsalted butter
- 71 grams confectioners' sugar
- 170 grams self-raising flour
- 28 grams cornstarch
- 227 grams bittersweet chocolate (good quality)
Viennese Chocolate Biscuits is a community recipe submitted by Mariamm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.