Viennese Biscuits 维也纳饼干
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Cook time: 
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Serves: makes about 20 pieces
  • 125 soft butter, room temperature
  • (due to our hot weather here, butter must not be soft, otherwise the biscuits will spread and flatten out quickly during baking)
  • 50g icing sugar, sifted
  • ½ tsp vanilla extract
  • 125g plain flourTo coat:
  • 50g dark chocolate (I used valrhona choc 70%)
  1. Preheat oven to 180 deg C.
  2. Place butter and sugar in a mixing bowl. Beat at low speed until light and fluffy.
  3. Beat in the vanilla extract, sift in flour and continue mixing on minimun speed until a well mixed. (do not overmix).
  4. Put the mixture in to a piping bag fitted with a 1cm (1/2 inch) star nozzle Wilton 1M.
  5. Pipe the mixture into pan lined with baking sheet, spaced apart to leave room for spreading. You may pipe any shape that you desire.
  6. Bake for 10-13 minutes, or until pale golden. Transfer to wire rack to cool.
  7. Put the chocolate in a small bowl over a pan of simmering water or microwave to melt.
  8. Dip one side of the biscuits into the melted chocolate and place them onto the baking papers. Allow chocolate to set before removing them from the baking paper.
Recipe by Anncoo Journal at