Chocolate Viennese Biscuits


  • 225 g self-rising flour
  • 90 g cocoa
  • 30 g cornstarch|cornflour
  • 225 g unsalted butter, softened
  • 90 g powdered sugar|icing sugar, sifted
  • 1 teaspoon vanilla extract
  • powdered sugar|icing sugar, for, dusting
  • 115 g chocolate, melted


  1. Preheat oven to 180 °C.
  2. Grease 2 large baking sheets.
  3. Into a bowl sift together the flour, cocoa and cornstarch|cornflour.
  4. In another large bowl beat the butter and powdered sugar|icing sugar until fluffy.
  5. With the beater on low speed gradually add in the flour mixture and vanilla extract until it becomes a soft dough.
  6. Shape into 'bar' shapes about 10 cm long by 5 cm wide.
  7. Bake about 15-20 minutes, rotating baking sheets at half-time.
  8. Keep an eye on them as they should only be slightly firm and all ovens are different.
  9. Cool on wire cooling rack until cool and firm.
  10. Dust with powdered sugar|icing sugar.
  11. Dip one end of each cookie into melted chocolate and place back onto greaseproof paper and allow chocolate to set.
  12. Store in container with waxed paper between layers.
This article uses material from the "Chocolate Viennese Biscuits" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License