My mum’s Viennese biscuits

My mum’s Viennese biscuits

Lucy's Bakes
15 mins
Cooking time
10 mins
Jacqui Melville

When we were small, one of my strongest memories of home is rows and rows of fruits loaves and these Viennese biscuits lined up on the kitchen table ready for packing up for bazaars, fêtes and charity functions – mum was always baking for something. We were always allowed to help dip the ends in the chocolate or even pipe the mixture, which was great because we got to eat the breakages, and of course, lick the bowl. A baking book in my mind would be missing something if these classic little biscuits were not among its pages. You will make them again and again!


Quantity Ingredient
200g salted butter, at room temperature
80g icing sugar
200g plain flour
25g cornflour
200g plain or milk chocolate


  1. Line a baking tray with baking paper and heat the oven to 190°C.
  2. Using an electric whisk, beat the butter and icing sugar together until really soft and creamy.
  3. Add the flour and cornflour and mix by hand at first so the flour does not fly everywhere, then using the electric whisk, beat to a soft dough (the dough should be soft enough to pipe).
  4. Carefully spoon the mixture into the piping bag and pipe sausages of mixture onto the tray, leaving about 3 cm between the biscuits.
  5. Bake for 10–15 minutes, or until golden brown. Leave to cool for a few minutes on the tray then transfer to a wire rack.
  6. When they are completely cold melt the chocolate in a bowl over a pan of boiling water. Dip each end of the biscuits into the melted chocolate. Leave the biscuits to set on a sheet of baking paper so they do not stick.
  7. Store in an airtight tin for up to 2 weeks.


  • This recipe is vegetarian and nut-free.


  • Use a fishslice to carefully remove the biscuits from the wire rack as they are very crumbly and easily broken!

What the the testers say

  • MANDY FISHER – ‘I am not accomplished with a piping bag but I used some sturdy disposable ones and bought myself a metal nozzle. They were better at the end of the batch than at the beginning. Next time I think they will look quite professional!’

    MICHAEL CUFFLIN (AGED 13) – ‘I love having my own piping stuff in the kitchen drawer. It was hard to start with but after a few tries, my biscuits were great – I put lots of chocolate on them.’

    LIZ EVERSON – ‘I actually managed to dig out a piping bag from the 80s and I did not find the piping very hard. I coated the ends with dark chocolate.’
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