About this recipe:Viennese piped butter biscuit sandwiches filled with raspberry jam and topped with icing sugar. Can also be filled with chocolate cream or dipped in chocolate to make great petits fours.
Cream the butter and 50g icing sugar in a food processor.
Add the rest of the ingredients in the following order: egg yolk, vanilla extract, flour, cornflour, salt.
Fill a cookie gun (or piping bag) with the mixture and pipe biscuit shapes onto an ungreased, unlined, baking tray.
Bake for approximately 10 minutes. Don't let them go brown as they continue to cook after they come out of the oven.
Cool and fill with jam or the chocolate cream mixture. For the jam, divide the biscuits in two. Dust one half with icing sugar and the other half coat with raspberry jam. Make sandwiches out of these 2 biscuits.
For the chocolate cream filling whisk the cream then add the icing sugar and melted plain chocolate. Apply the cream to one biscuit with a knife and top with another biscuit.
For the dipped biscuits, just melt the milk chocolate and dip the biscuits in. Leave to set on a sheet of baking paper.
These will keep for 3 or 4 days in an airtight biscuit tin.
Excellent recipe. Very easy to make, although you do need to have some skill with piping bags. Mine didn't look as pretty as the ones in the photo, but they were delicious. Do let them cool completely once you take them out of the oven. I made a second batch, replacing 50g of flour for unsweetened cocoa. They turned out delicious too. - 24 Mar 2016