Viennese Cookies

Kay-Lene Tan

Ingredients:

  • Butter 200g
  • Icing sugar 75g
  • Egg whites 30g
  • Flour 225
  • Vanilla 1g

Method:

  1. Cream butter and icing sugar in a mixing bowl with the paddle attachment.
  2. Once the mixture is pale, and creamy, gradually add in egg whites and vanilla. Mix well.
  3. Gradually add in flour.
  4. Use a piping bag fitted with a star nozzle. Pipe onto a tray lined with baking paper.
  5. Baking at 160⁰c for about 7 to 10 minutes, or until golden brown.
  6. Allow to cool completely.
  7. To finish, melt some chocolate in a microwave, and dip the cookies into the chocolate.
  8. Place on baking paper, and leave in the fridge until chocolate sets.

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