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Viennese biscuits are quite crumbly, instantly melt in your mouth, have a light buttery taste and smooth chocolate filling known as ganache - a French word for a ...
STEP 1: Preheat the oven to 170C fan/190C/375F/gas mark 5. Use some additional butter to grease two baking trays. Place the butter (175g) in a bowl. Sift the ...
Beat the butter and sugar until pale and creamy.
Stir in 1tsp vanilla extract. Sift the flour (175g) and cornflour (40g) over the mixture. Stir them in until they are smooth.
Take 1 tablespoon of the mixture and shape it into a small ball. Make as many small balls as you can and place them onto a tray leaving ...
Bake the biscuits for 12-14 minutes (I baked them 13 minutes), until they are pale golden brown. Leave them on the trays for 5 minutes, then use spatula ...
Pour about 5cm (2in) of water into a saucepan. Heat the water until it bubbles, then take the pan off the heat. Carefully, put the bowl inside the ...
Lift the bowl out of the pan and let chocolate ganache cool for a few minutes. When it has cooled put it in the fridge for about 1 ...
Take the chocolate ganache out of the fridge when it is soft like butter. Use a blunt knife to spread some onto the flat side of a biscuit. ...
Sandwich the biscuits together in pairs until all the chocolate ganache and biscuits are used up. Eat them straight away, or keep them in an airtight container in ...
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