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Viennese Chocolate Biscuits

ingredients

makes about 20
225 g (8 oz) butter or margarine
50 g (2 oz) icing sugar, sieved
225 g (8 oz) plain flour
50 g (2 oz) drinking chocolate powder
25 g (1 oz) cornflour
100 g (4 oz) plain chocolate
a little icing sugar

method

1. Cream together the butter or margarine and sugar until light and fluffy.

2. Work in the flour, drinking chocolate powder and cornflour.

3. Put the mixture into a piping bag fitted with a large star nozzle.

4. Pipe in fingers, or shells, or's' shapes on to greased baking trays.

5. Bake in the oven at 180°C (350°F) Gas 4 for 20 - 25 minutes. Cool on a wire rack.

6. Melt the chocolate. Dip half of each biscuit into the chocolate and leave to set on greaseproof paper.

7. Dust the uncoated halves of the biscuit with icing sugar.

Variation To make chocolate gems pipe the mixture into small individual star shapes.

Bake for about half the time. Place a chocolate button in the centre of each one while still hot.

What did you think?

7 people have helped to review this recipe. Thankyou!

Use cocoa powder for adult biscuits
posted by BunnyJean @ 05:07PM, 1/04/09
My other half cooked these using cocoa instead of drinking chocolate - they weren't at all sweet (he didn't substitute any of the powder for sugar) but they would make lovely coffee biscuits.
We found the mixture too dry/stiff for our biscuit press which kept coming apart!
The end result? Very crumbly, dry, held its shape well, had to pipe chocolate over rather than dip as it would have broken them all!
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