Viennese Biscuits 维也纳饼干

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. 
• 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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