Well well well… look who’s decided to show her face (figuratively speaking, for the moment) on the internet again. It’s me. I’m back. It’s been almost exactly a year since I last posted on here, but I’m not going to bang on about that… Instead, I’m bringing you a recipe for delightfully light, crisp and moreish Viennese biscuits. If you’re one of the chosen few who can get their hands on flour in these absurd times, then you can get yourself into the kitchen and whip these up in no time at all.
250g non-dairy margarine
80g icing sugar
250g plain flour
1 tsp vanilla extract
pinch of salt
150g dark chocolate
crushed pistachios/desiccated coconut
Pre-heat the oven to 180C and line two trays with baking parchment.
In a bowl, beat the butter, icing sugar and vanilla together with an electric whisk for a few minutes until soft, light and creamy.
Stir in the flour and a pinch of salt before beating for a further minute or two.
Use a large piping bag fitted with an open star nozzle to pipe squiggles of dough onto your baking sheets.
Bake for around 10 minutes, or until the edges have just started to turn golden. Leave to cool fully on a wire rack before half dipping in melted chocolate and sprinkling on some crushed nuts.