Viennese Biscuits

These Viennese biscuits are often found at bakeries and cafes.  I have often made them by just piping them into round biscuits.  This time I thought I would make the traditional looking Viennese finger biscuits with the ends dipped in chocolate.

These buttery melt-in-your-mouth biscuits are so delicious.  They taste even better when the ends of the biscuits are dipped in chocolate and sprinkles added.  You can also sandwich two biscuits together with jam and buttercream.

I recommend that you make these biscuits in warmer weather or make sure the butter is at room temperature and quite soft.  This helps to make the mixture easier to pipe onto the baking trays.

Happy Baking xo

Viennese Biscuits

Ingredients

· 220 grams butter
· ½ cup icing sugar
· 1 tablespoon cornflour
· 1 cup plain flour
· ½ cup self-raising flour

Decorations

· Sprinkles
· Dark chocolate

Instructions

1. Preheat oven to 180°C.

2. Line two trays with baking paper.

3. Cream butter and icing sugar until light and fluffy.

4. Sift cornflour, plain flour and self-raising flour into a bowl.

5. Add the sifted flours in batches to the butter mixture and mix until smooth.

6. Place mixture into a piping bag fitted with a large star nozzle. Pipe biscuits onto the baking tray, leaving some space between the biscuits.

7. Bake for 12-15 minutes or until pale golden brown.

8. Optional – you can melt some dark chocolate and dip the ends of the biscuits into the chocolate and add sprinkles.

Tips

· Make sure the butter is at room temperature as it makes it easier for the mixture to be soft enough to pipe out the biscuits.

· Biscuits can be piped into different shapes and also dipped into chocolate.

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