Choc Tipped Viennese Cookies
Choc Tipped Viennese Cookies
4 oz. butter at room temperature, diced
3 tbsp icing sugar, sifted
5 oz. plain flour
1/2 tsp vanilla essence
decoration:
3 oz. coating/compound chocolate, melted
sugar decorations
1. preheat the oven to 160 degrees celsius. lightly grease two baking sheets. put the butter and icing sugar in a mixing bowl and cream till very soft.
2. add the flour and vanilla essence to the creamed mixture and mix till thoroughly combined. spoon the mixture into a large pastry bag fitted with a large star nozzle and pipe 4-5 inch lines onto the prepared baking sheets, leaving space for expansion.
3. bake for 15-20 minutes, until pale golden brown. leave on the sheets to cool slightly before lifting onto a wire rack. leave the cookies to cool completely.
4. melt the compound chocolate in the microwave. dip one end of each cookie into the melted chocolate and return them to the wire rack, allowing them to set.
4 oz. butter at room temperature, diced
3 tbsp icing sugar, sifted
5 oz. plain flour
1/2 tsp vanilla essence
decoration:
3 oz. coating/compound chocolate, melted
sugar decorations
1. preheat the oven to 160 degrees celsius. lightly grease two baking sheets. put the butter and icing sugar in a mixing bowl and cream till very soft.
2. add the flour and vanilla essence to the creamed mixture and mix till thoroughly combined. spoon the mixture into a large pastry bag fitted with a large star nozzle and pipe 4-5 inch lines onto the prepared baking sheets, leaving space for expansion.
3. bake for 15-20 minutes, until pale golden brown. leave on the sheets to cool slightly before lifting onto a wire rack. leave the cookies to cool completely.
4. melt the compound chocolate in the microwave. dip one end of each cookie into the melted chocolate and return them to the wire rack, allowing them to set.
Adapted from the cookie book: Catherine Atkinson
posted by Eza @ 7:05 PM
