Viennese Biscuits 维也纳饼干

When I saw Zoe posted the Vienesse Biscuits, I immediately baked a small batch for our afternoon tea. When this delicious snack is dipped in the melted chocolate it is light and buttery and the delicate crumb will just melt-in-your mouth.  Mmm.... definitely just can't stop at one!

Viennese Biscuits

      Ingredients:
      125 butter, room temperature 
      (but not too soft, otherwise the biscuits will spread and flatten out quickly during baking)
      50g icing sugar, sifted
      1/2 tsp vanilla extract
      125g plain flour

      To coat:
      50g dark chocolate (I used valrhona choc 70%)

      Method:

• Preheat oven to 180 deg C.
• Place butter and sugar in a mixing bowl.  Beat at low speed until light and fluffy.
• Beat in the vanilla extract, sift in flour and continue mixing on minimun speed until a well mixed. (do not overmix).
• Put the mixture in to a piping bag fitted with a 1cm (1/2 inch) star nozzle Wilton 1M. 
• Pipe the mixture into pan lined with baking sheet, spaced apart to leave room for spreading. You may pipe any shape that you desire. Bake for 10-13 minutes, or until pale golden. Transfer to wire rack to cool.
• Put the chocolate in a small bowl over a pan of simmering water or microwave to melt.
• Dip one side of the biscuits into the melted chocolate and place them onto the baking papers. Allow chocolate to set before removing them from the baking paper.
• 
  

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维也纳饼干

      材料：

      125克 牛油，温室软化 （稍微变软, 要不然在烘烤的时候饼干就会摊开变扁）

      50克 糖粉，过筛

      1/2茶匙 香草香精

      125克 普通面粉，过筛

      巧克力酱
      50克 黑巧克力

      做法：

• 预热烤箱致180摄氏度。
• 用打蛋器底述度将牛油和糖粉打致松发。
• 加入香精，筛入面粉以中述度搅匀便可 （不须过度的搅拌）。
• 裱心型花嘴 （1/2寸）。将面糊装入裱花袋中，挤出形状。
• 在烤盘上铺油纸，均匀挤出饼干。你可以把饼干做成任何形状。不要太靠近，因为烤的过程面糊会撒开。
• 入烤箱烤约10-13分钟或饼干烤致谈金黄色即可。然后放在饼干架上放凉。
• 将巧克力隔水或放进微波炉加热融化。
• 在饼干的一端沾上巧克力酱，放在油纸上待巧克力凝固即可享用。

     疏松又好吃的维也纳饼干，沾上巧克力酱，就有了双重滋味。绝对能成为你下午茶点心盘的亮点。

 I am linking this post to the Bake Along event #77 created by

 Joyce of Kitchen Flavours,  Lena of Frozen Wings & Zoe of Bake for Happy Kids