Viennese Squiggles

So here’s me looking very serious as I coat my viennese squiggles in melted chocolate – but before we get to that stage, you have to make the biscuits. These are very buttery biscuits, so handle them delicately and treat them with loooove. Also these biscuits need to be piped – use disposable piping bags with a star shaped nozzle or make you own piping bag.

Viennese Squiggles
Makes 16-20
You need:
100g/4oz soft butter
25g/1oz icing sugar
100g/4oz plain flour
1/4 tsp baking powder
75g/3oz dark chocolate

1) Preheat the oven to 190°C/170°C fan. Line 2 baking trays with greaseproof paper.

2) Beat the butter and icing sugar in a bowl until pale and fluffly. Chuck in the flour and baking powder, mix with all your might until thoroughly mixed. Spoon into the piping bag and pipe in squiggly s shapes – they should look like little intestines!

3) Bake for about 12 minutes in the oven, then cool on a wire rack.

4) Temper the chocolate (in the microwave in 30 second bursts). When melted, either dip half the biscuit in chocolate, or spread with a palette knife. Put back on the greaseproof paper to set.

I made these biscuits as little presents for my wonderful drama teachers, and they looked stunning when wrapped in cellophane.


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