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===Ingredients=== |
===Ingredients=== |
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| − | *225 g |
+ | *225 g [[Self-rising Flour]] |
| − | *90 g |
+ | *90 g [[Cocoa]] |
| − | *30 g |
+ | *30 g [[Cornflour]] |
| − | *225 g unsalted |
+ | *225 g unsalted [[Butter]], softened |
| − | *90 g |
+ | *90 g [[Icing Sugar]], sifted |
| − | *1 teaspoon |
+ | *1 teaspoon [[Vanilla]] Essence |
| − | * |
+ | *[[Icing Sugar]], for, dusting |
| − | *115 g |
+ | *115 g [[Chocolate]], melted |
===Directions=== |
===Directions=== |
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Preheat oven to 180 degrees C. |
Preheat oven to 180 degrees C. |
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Revision as of 11:06, 11 May 2005
Description
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 Essence
- Icing Sugar, for, dusting
- 115 g Chocolate, melted
Directions
Preheat oven to 180 degrees C.
Grease 2 large baking sheets.
Into a bowl sift together the flour,cocoa and cornflour.
In another large bowl beat the butter and icing sugar until fluffy.
With the beater on low speed gradually add in the flour mixture and vanilla essence until it becomes a soft dough.
Shape into'bar' shapes about 10cm long by 5cm wide.
Bake about 15-20 minutes, rotating baking sheets at half-time.
Keep an eye on them as they should only be slightly firm and all ovens are different.
Cool on wire cooling rack until cool and firm.
Dust with icing sugar.
Dip one end of each cookie into melted chocolate and place back onto greaseproof paper and allow chocolate to set.
Store in container with waxed paper between layers.