Chocolate Viennese Biscuits

Ingredients

 * 225 g self-rising flour
 * 90 g cocoa
 * 30 g cornflour
 * 225 g unsalted butter, softened
 * 90 g icing sugar, sifted
 * 1 teaspoon vanilla extract
 * icing sugar, for, dusting
 * 115 g chocolate, melted

Directions

 * 1) Preheat oven to 180 °C.
 * 2) Grease 2 large baking sheets.
 * 3) Into a bowl sift together the flour, cocoa and cornflour.
 * 4) In another large bowl beat the butter and icing sugar until fluffy.
 * 5) With the beater on low speed gradually add in the flour mixture and vanilla extract until it becomes a soft dough.
 * 6) Shape into 'bar' shapes about 10 cm long by 5 cm wide.
 * 7) Bake about 15–20 minutes, rotating baking sheets at half-time.
 * 8) Keep an eye on them as they should only be slightly firm and all ovens are different.
 * 9) Cool on wire cooling rack until cool and firm.
 * 10) Dust with icing sugar.
 * 11) Dip one end of each cookie into melted chocolate and place back onto greaseproof paper and allow chocolate to set.
 * 12) Store in container with waxed paper between layers.