Chocolate Viennese Biscuits Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
• Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
• Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
• Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
• While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
• Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
• Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
• Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
• Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn't touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.

Steps:

• Beat butter and sugar till pale.
• To quicken it up slightly, beat over a bowl of hot water but not too much it shouldn't be runny Sift in flour.
• Put mixture in a large star piping bag and pipe as you want.
• Tradionally this should be tubes or whirls.
• Chill for 15 minutes.
• bake 10 minutes at 190°C.
• They should not be brown, they stay pale.
• When cool-- melt some chocolate, I use a mixture of 70% cocoa butter and ord.
• milk use a small deep container (egg cup is good).
• dip each tube or whirl in chocolate.
• lay on baking parchment and set in fridge.
• Great to serve with ice cream or my.
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Steps:

• Preheat oven to 180 degrees C.
• Grease 2 large baking sheets.
• Into a bowl sift together the flour,cocoa and cornflour.
• In another large bowl beat the butter and icing sugar until fluffy.
• With the beater on low speed gradually add in the flour mixture and vanilla essence until it becomes a soft dough.
• Shape into'bar' shapes about 10cm long by 5cm wide.
• Bake about 15-20 minutes, rotating baking sheets at half-time.
• Keep an eye on them as they should only be slightly firm and all ovens are different.
• Cool on wire cooling rack until cool and firm.
• Dust with icing sugar.
• Dip one end of each cookie into melted chocolate and place back onto greaseproof paper and allow chocolate to set.
• Store in container with waxed paper between layers.

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 pan with cooking spray or grease it.
• In a large bowl combine cake mix,(reserve chocolate pouch), egg and softened butter at low speed until crumbly.
• Reserve 1 cup for filling.
• Do not wash bowl.
• Press remaining mixture in prepared pan.
• Bake for 10 minutes.
• Cool for 5 minutes.
• In a small saucepan combine water and apricots.
• Cook for 5 minutes until apricots are soft and most of the water is absorbed.
• Spread over base.
• In the same large bowl combine chocolate pouch, reserved cake mix crumb mixture, milk, almond extract, and egg on low speed until moistened.
• Beat for 2 minutes on high.
• Pour evenly over apricot layer.
• Return pan to oven for 20-25 minutes or until top springs back when touched lightly in center.
• Cool completely.
• In small saucepan, combine semi sweet morsels and butter.
• Cook over low heat until chocolate melts completely, stir constantly.
• Drizzle over bars.
• Chill until chocolate is set.

Steps:

• Preheat oven to 350.
• Grease two, 12 cup mini muffin pans and set aside.
• In a large mixing bowl, combine flour, butter, and sugar. Beat at medium speed until mixture resembles coarse crumbles.
• Add sour cream and vanilla. Beat at low speed until soft dough forms.
• Shape dough into 1 inch balls. Place 1 ball into each prepared muffin cup.
• Bake for 20 to 25 minutes or until edges are golden brown.
• Remove from oven and immediately press kiss into center of each cookie. Let cool in pan 1 minute. Transfer to wire racks to cool completely.