Viennese Biscuits

Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time.

They are easy to make and are really ‘melt in the mouth’ tasty. These biscuits are easy to make and ideal for sharing. These biscuits are heaven on a plate! Easy to make but hard to stay away from! Are similar to an extremely short shortbread. The wonderfully fine-textured biscuit melts in the mouth while the smooth, velvety chocolate adds a silky richness to this classic biscuit.
24 biscuits
  • 200g butter
  • 55g caster sugar
  • 1 tsp vanilla extract
  • 200g self raising flour
  •  milk/plain/dark/white(depending on preference) chocolate -enough to dip each side of the biscuit


  • Preheat the oven to 180°C/ 360°F / Gas Mark 4.
  • Grease/ Line with baking paper a large baking trays
  • Place the butter, sugar and vanilla extract into a mixing bowl and mix with an electric mixer until soft and creamy (few minutes)
  • Gradually incorporate the flour and mix until a fairly stiff dough is formed
  • Place the mixture in a piping bag fitted with a large star nozzle and pipe approx 24 fingers  each 6cm (2 1/2 inches long) directly onto the baking sheets (leave space for them to expand)
  • Bake in the oven for 10 – 15 minutes until light brown (DONT over bake, burn easily)
  • Leave to cool and let set (if move to earlier will break) then gently lift them off the baking sheet onto a wire tray to cool completely.
  • Break the chocolate into a microwaveable bowl and microwave on full power for 1 minute or until melted
  • Dip the ends of the biscuit in the chocolate and transfer onto baking paper to set.

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