Chocolate Dipped Viennese Piped Butter Biscuits Recipe

A classic biscuit treat! Two buttery, melt in the mouth vanilla biscuit fingers, filled with chocolate spread and vanilla buttercream, dipped in glossy dark chocolate.

A chocolatey twist on the classic buttery and crisp Viennese biscuit! They have two melt in the mouth, light biscuits sandwiched together with creamy vanilla buttercream and chocolate spread, and they are dipped in chocolate for an even yummier delicious sweet treat! Although though they look fancy, the are incredibly easy to make. You could also add some extra chocolate spread to the vanilla buttercream to make an even chocolatier filling!

This recipes makes around 10-12 small sandwich biscuits. They are best stored in an air tight container and eaten within four or five days or you can freeze them for longer. I used a 1M piping nozzle to pipe my finger shapes, but any open star style nozzle will work or you could simply blob little spoons of mixture onto the tray instead. They might not look quite as pretty, but they'll still taste delicious!

Makes 10 small sandwich biscuits

Biscuit ingredients;

230g plain flour

90g icing sugar

12g cornflour

150g vegan block butter

1/2 tsp vanilla powder or 1 tsp vanilla extract

28g plant milk

Filling ingredients;

60g vegan block butter

140g icing sugar

1/2 tsp vanilla powder or 1 tsp vanilla extract

1 tsp plant milk - if needed

80g dark chocolate

1 tsp vegetable oil/ shortening/ coconut oil

You will also need; a baking tray, baking paper, mixing bowl, electric hand mixer or large spoon, two piping bags, 1M or similar piping nozzle, small bowl or mug

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Method;

1. Pre heat the oven to 180°c

2. Line your baking tin with baking paper, this will make sure your biscuits do not stick to the tray

3. Make your biscuit dough. Add the butter and icing sugar to the mixing bowl and mix until light and fluffy

4. Add the flour, cornflour, vanilla powder and milk, and mix again until you have a smooth, thick, but pipe-able dough

5. If your dough is too thick to pipe, add a little extra milk. It shouldn't feel sloppy though as this will make the biscuits spread too much in the oven

6. Add the piping nozzle to the piping bag and fill with piping bag with dough. Then pipe your finger shapes

7. To make the finger shapes, squeeze a small amount of dough out of the piping bag in a line, then continue squeezing as you pipe back over the line. Double piping the dough like this will make slightly thicker and more handeable biscuits. Each finger should be around 2.5-3” long and you should be able to pipe around 20 fingers. This will make 10 biscuits once they’re sandwiched together

8. Bake for around 12-15 minutes until lightly golden and dry underneath

9. The biscuits will stay soft while they are hot, so leave to cool before removing from the baking tray

10. While the biscuits are cooling, make your buttercream filling. Use an electric hand whisk or large wooden spoon to mix the vegan butter until it is light and fluffy

11. Add the icing sugar and vanilla and whisk again. If needed add a tsp of milk at a time to bring the icing together. It should feel thick, smooth and fluffy

12. Once the biscuits are cool, add the cleaned piping nozzle back into a fresh piping bag and fill with buttercream. Turn over all the 'bottom' biscuits and pipe a line of buttercream down the base of each bottom biscuit

13. Once all the 'bottom' biscuits have filling on them, carefully spread a layer of chocolate spread on the bottom of each ‘top’ biscuit, then put the biscuits together and give a very gently push down to stick the sandwich biscuits together

14. In a small bowl or mug, melt the chocolate and oil together in the microwave. Heat in short bursts stirring in between to make sure that the chocolate doesn’t burn

15. Carefully dip the end of each biscuit sandwich into the melted chocolate and return to the baking paper to set

16. Once set, lightly dust with icing sugar and now they are ready to eat!

Tips & Tricks!

• I used Flora vegan block butter and Rhythm 108 chocolate & hazelnut spread

• You ideally need to use a vegan block butter in this recipe, as spreadable butters are much softer and will make the dough wetter. If you use a spreadable butter you will not need as much milk and may need to chill the piped biscuits in the fridge before baking to stop them spreading too much in the oven

• This is my 1M piping nozzle, but any kind of star tip will work; https://amzn.to/3PpPchu

• If you don't have a piping nozzle, you could simply blob little spoons of the biscuit dough onto the tray instead. They might not look quite as pretty, but they'll still taste delicious!

• These are my piping bags; https://amzn.to/3RLwqlh

• You can use a large wooden spoon to make the buttercream but it needs a lot of mixing! I prefer to use my trusty cheap and cheerful Kenwood hand mixer; https://amzn.to/3P4x5gG

• This is my vanilla powder; https://amzn.to/4dvUBM3