Piped Viennese Biscuits

In response to Lauran’s request, here is a recipe I’ve used many many times to make really lovely and easy little biscuits.


  • 115g/4.5oz butter
  • 25g/1oz icing sugar
  • 150g/5oz plain flour
  • 75g/30z plain cooking chocolate (optional)


Let the butter sit at room temperature for a little while, then beat it with a wooden spoon until it has softened. Then, mix in the sieved icing sugar until it is creamy in consistency. Stir in the flour (again, it needs to be sieved) and then put all the mixture in a piping bag with a star shaped nozzle. Pipe out finger lengths onto a pre-lined and greased baking sheet. Or, if you don’t have piping bags, or have no inclination to go to the effort, put small round dollops of the mixture onto the lined and greased baking sheet, leaving plenty of room for spreading. Then, cook at 190°C for about 12 minutes or until they have just started to go golden brown.

If you like, melt the chocolate once the biscuits have cooled, and then dip each end of each biscuit in. Return the biscuits to the baking sheet and pop it in the fridge to chill. Or, you could sandwich two biscuits together with the melted chocolate. Or, if you have just made a chocolate fudge cake and have some chocolate fudge icing to spare, you could use that to sandwich biscuits into a yummy, chocolate fudgy sandwich! Want a recipe for chocolate fudge icing? Coming right up!


2 Responses

  1. Yum I’m bookmarking this to make with Annie.

  2. I MADE THESE AND THEY ARE LOVELY!! I Will deffobe making them again some time- Thanks for your help. :’D

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