Viennese Chocolate Cookies

These biscuits have a fabulously  light, melting texture. You can leave them plain as I did or you can dip in chocolate to decorate. This recipe is from my first chocolate book 'what's  cooking chocolate'. I did a bit of change...


Ingredinets

• 100 grams butter
• 6 tbsp icing sugar
• 75 grams self-raising flour , sieved
• 3 tbsp cornflour
• 175 grams chocolate chips ( dark chocolate)

Method:

1. Beat the butter and sugar in a mixing bowl until light and fluffy.
2. Gradually beat in the flour and cornflour.
3. Melt chocolate chips and beat into the biscuit dough
4. Place in a piping bag fitted with a large star nozzle and pipe on a baking trays, slightly spaced apart to allow for spreading.
5. Bake in a preheated oven, 175C for 15 minutes.
6. Leave it cool slightly on the baking trays.

Tip: I found the dough too thick to pipe so added around 4 tbsp of milk  and beat it along.

For decoration : Dip the cookies in melted chocolate and leave to set.