Viennese Chocolate Biscuits
A community recipe by MariammNot tested or verified by Nigella.com
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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.
Introduction
Yummy vienesse biscuits dipped in chocolate
Ingredients
Serves: 6-8
- 4½ ounces unsalted butter
- 2½ ounces confectioners' sugar
- 6 ounces self-rising flour
- 1 ounce cornstarch
- 8 ounces bittersweet chocolate (good quality)
Method
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.
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What 2 Others have said
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Posted by mburton on 11th December 2014
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Posted by Bubbyg on 8th November 2013
Show more commentsMade these and oh my goodness! They were delicious! I would love to make plain ones though - i.e. with no chocolate in the mix but live in Denver and wonder if that will affect the texture. It's high altitude here (1 mile high) and that affects some of my baking - some biscuits go splat when I bake them and I'm just wondering if the melted chocolate in the mix helped keep their texture and shape. Any suggestions?
Hi How do I convert oz to grams in this recipe ? Thanks