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Viennese Biscuits

  • Makes about 30
Viennese Biscuits

These biscuits are from my childhood. Because they are not too sweet, and had a delicate texture to them my mother would make them as they doubled decorated with chocolate for guests or left plain for the family as we ate them in record numbers.


  • 250 grams butter, softened
  • ¼ cup caster sugar
  • 1 tsp vanilla essence
  • 2 cups standard or plain flour
  • 100 grams dark chocolate, chopped


  1. Beat the butter, sugar and vanilla essence together until light and creamy.
  2. Sift the flour and fold into the creamed mixture.
  3. Fill a piping bag fitted with a star nozzle with the mixture and pipe into 5cm lengths. Alternatively roll teaspoonfuls into balls, place on a greased tray and flatten with a fork.
  4. Bake at 180ºC for 12-15 minutes or until the edges are beginning to brown lightly. Transfer to a cake rack to cool.
  5. Melt the chocolate and dip one end of the cold Viennese Biscuits into the chocolate and place on a cake rack to allow the chocolate to set. Keep in an airtight container.

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