You could be genteel and call these Chocolate Viennese Sandwich Biscuits, or you could be my husband and ask me how I made the Bourbons.
Either way they are really good. They manage to be very light and very chocolatey all at the same time. Viennese biscuits are usually piped but I tried and failed on that score. The mixture refused to come out of the piping bag. I think the nozzle might have been too small, or the mixture too stiff, I couldn’t decide. So plan B was put into action and teaspoonfuls were flattened by the tines of a fork. Maybe not so beautiful but perfectly adequate.
I was feeling in need of an indulgent treat (to be fair it’s not often that I don’t feel the need for an indulgent treat) so I made a frosting to sandwich the biscuits together, but you could just make the biscuits and they would still be delicious.
They were a big hit with Mr OC and the girls and so will be regularly produced from now on, of that I have no doubt.
For the biscuits:
110g (4oz) butter
50g (2oz) icing sugar, sifted
1 egg yolk
1 tsp vanilla extract
25g (1oz) cocoa powder
110g (4oz) plain flour
25g (1oz) cornflour
Cream the butter and the icing sugar together until fluffy. Add the egg and vanilla extract and beat well. Sift together the cocoa, plain flour and the cornflour over the mixture and mix well to form a dough.
If you can pipe it, then pipe it into pretty rosettes, or if you are like me, then drop teaspoonfuls onto a lightly greased baking sheet and flatten slightly with a fork.
Bake in a preheated oven at 180°c, gas mark 4 or on the middle of the Baking Oven of the Aga for 12-15 minutes. Allow to cool on the tray for a few minutes and then transfer to a wire tray to cool completely.
For the frosting:
50g (2oz) butter, softened
110g (4oz) icing sugar
25g (1oz) chocolate, melted
Beat the butter until smooth and then add the icing sugar and beat together well. Add the melted chocolate and beat again until smooth and fluffy.
Use this frosting to sandwich two of the biscuits together for a proper indulgent treat.