Chocolate Viennese Biscuits – a delicious recipe with flour, cocoa, cornflour, unsalted butter, icing sugar, vanilla essence. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180 degrees C.
2
Grease 2 large baking sheets.
3
Into a bowl sift together the flour,cocoa and cornflour.
4
In another large bowl beat the butter and icing sugar until fluffy.
5
With the beater on low speed gradually add in the flour mixture and vanilla essence until it becomes a soft dough.
6
Shape into'bar' shapes about 10cm long by 5cm 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 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.
934
kcal
Calories
58
g
Fat
102
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 225 g self-raising flour, 90 g cocoa, 30 g cornflour, 225 g unsalted butter, softened, and more.
Yes, Chocolate Viennese Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
