Thursday, 7 April 2011

Viennese Chocolate Cookies

These biscuits have a fabulously  light, melting texture. You can leave them plain as I did or you can dip in chocolate to decorate. This recipe is from my first chocolate book 'what's  cooking chocolate'. I did a bit of change...


  • 100 grams butter
  • 6 tbsp icing sugar
  • 75 grams self-raising flour , sieved
  • 3 tbsp cornflour
  • 175 grams chocolate chips ( dark chocolate)


  1. Beat the butter and sugar in a mixing bowl until light and fluffy.
  2. Gradually beat in the flour and cornflour.
  3. Melt chocolate chips and beat into the biscuit dough
  4. Place in a piping bag fitted with a large star nozzle and pipe on a baking trays, slightly spaced apart to allow for spreading.
  5. Bake in a preheated oven, 175C for 15 minutes.
  6. Leave it cool slightly on the baking trays.
Tip: I found the dough too thick to pipe so added around 4 tbsp of milk  and beat it along.

For decoration : Dip the cookies in melted chocolate and leave to set. 


SinFoodie said...

These look gorgeous. Nice swirls.

Home of Cupcakes said...



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