Chocolate Viennese Cookies

I found my old notebook when I was packing my storeroom. One of the stuff that was scribbled in it was a recipe on Chocolate Viennese Fingers. It was really simple to make. No wonder I had it scribbled down. :P

The original recipe required a fluted tip to pipe the mixture into 'fingers' and it also asked for the cookies to be dipped in melted chocolate.

I did some changes to the recipe as I only have a flower tip and I didn't want to dip the cookies into chocolate as I find it difficult and messy to store. I also added corn flour into the mixture to make to more crunchy.

I'm sharing my recipe adapted from the original one, after trying out a couple of times with a few adjustments.

Loved the results as it was crunchy and sort of melt in your mouth. I would have added more sugar (I got sweet tooth :P ) but the kids and my husband said it was just nice.

Ingredients:

• 250g Butter, softened 
• 100g Icing/Powdered Sugar
• 230g Top Flour or just All-purpose Flour 
• 180g Corn Flour 
• 2 tablespoon Cocoa Powder
• Chocolate Bits (instead of dipping in melted chocolate)

How to do it:

1. Beat butter and sugar till light and fluffy.
2. Sift all other dry ingredients together in a bowl.
3. Mix well with the butter mixture.
4. Spoon mixture into a piping bag with a star/flower tip.
5. Pipe onto greased baking sheets.
6. Add chocolate bits to the center of the piped mixture, if desired.
7. Bake in preheated oven at 180C for 11 minutes or till firm.
8. Cool on rack before dipping in melted chocolate, if desired.