Easy Viennese biscuits with chocolate ganache

Easy Viennese biscuits with chocolate ganache


40 people made this

About this recipe: These biscuits are heaven on a plate! Easy to make but hard to stay away from! Two vanilla biscuits are sandwiched with a rich chocolate ganache filling.

luscious2011 Fife, Scotland, UK

Makes: 20 

  • 175g unsalted soft butter
  • 40g icing sugar
  • 1 teaspoon vanilla extract
  • 175g plain flour, sifted
  • 40g cornflour
  • For the ganache
  • 75g chocolate, chopped
  • 4 tablespoons double cream

Prep:15min  ›  Cook:14min  ›  Extra time:1hr chilling  ›  Ready in:1hr29min 

  1. Preheat the oven to 190 C / Gas 5. Grease a baking tray.
  2. Put butter in a bowl, sift the icing sugar over it and beat until creamy.
  3. Stir in the vanilla, sift the flour and cornflour over the mixture and stir until smooth. Put a teaspoon of mixture onto baking tray and continue until all mixture is used. Flatten each one with a spoon.
  4. Bake in the preheated oven for 12 to 14 minutes.
  5. Put the chocolate and cream into a bowl and melt either in the microwave or over a pot of boiling water. Leave to cool for a few minutes then chill in fridge for 1 hour, stirring every now and again.
  6. Using a knife, spread chocolate onto a biscuit and sandwich together with another.


Can also be made with cooking chocolate, jam or buttercream.

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Reviews (6)


I changed the vanilla for almond extract and they tasted scrummy. - 19 Apr 2014


Wow, oh wow, oh wow!!! I am embarrassed to admit that we didn't reach the ganache stage! In fact I'm not convinced that a single one managed to cool properly before being eaten!!! Am thinking lemon zest would work brilliantly, perhaps with a little honey? Or even coconut and lime - the fun I'm going to have trying out different favours!! Thank you so much for a fab recipe :D - 14 May 2014


These are so good! Baked them today with my 5-year old boy with the exact same recipe as in his book titled "The Very Best Baking Book for Children". We chilled the dough for about 15 mins and rolled them into 1/2 inch-sized balls before baking on a Silpat lined cookie sheet. After filling with ganache, we chilled them again for an hour. They taste even better cold! I ate 6 in one go!! Not very sweet with a super melt-in-your mouth texture. Highly addicting!! - 19 Apr 2015

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