My first attempt at biscuit making but I thought I must share with you, chocolate melting is not my forte, so I don’t seem to have a smooth shiny finish, but I will keep on practising and even if you find your biscuits are not the perfect shape,they still taste delicious.
For the ingredients you will need:
225g Butter,softened, plus extra for greasing
50g Icing sugar
1 tsp vanilla extract or if using vanilla flavouring 2 tsp
225g Gluten Free Plain Flour, I used Asda ‘Free From’ Plain Flour
100g Gluten Free Plain Chocolate, I used Dr.Oetker Fine Cooks Chocolate
Preheat the oven to gas mark 4/180C//350F and lightly grease two baking sheets
Beat together the butter and icing sugar until light and fluffy, then beat in the vanilla extract or flavouring. You can beat with a wooden spoon, but I used a hand-held whisk.
Sift the cornflour and plain flour into the bowl and beat the mixture with a wooden spoon to form a stiff paste.
Fill a large piping bag with a star shaped nozzle with the mixture.
Pipe a zigzag of the mixture onto your greased baking trays about 4 x 8cm,leave space between each biscuit as they will spread slightly.
Bake for about 15 minutes until a very pale golden brown. Allow to cool on the baking trays for a few minutes,then transfer the biscuits to a wire rack to cool completely.
Melt the chocolate in a bowl over a saucepan of water.
Line baking tray with a sheet of baking/greaseproof paper, dip the tip of each biscuit in the chocolate, place the biscuit on the greaseproof paper to cool, please be careful when dipping the biscuits as they are delicate.
Store in an airtight container for one week.
You can also make viennese whirls,with a jam and buttercream filling or just plain viennese biscuits.