Thursday, 24 April 2014

Chocolate Viennese Biscuits (Vegan)

These crisp and crumbly, little chocolate biscuits are super-easy to make, so a great way to get even very young kids involved with baking. The raw cookie dough tastes pretty good too! They disappear pretty quickly in my house, so you might want to double the ingredients to make a larger batch and freeze half.

Makes 16
  • 4oz/100g dairy free spread
  • 2oz/50g caster sugar
  • 4oz/100g plain flour
  • 1oz/25g cornflour
  • 1oz/25g unsweetened cocoa powder, sifted
  • 1 tsp vanilla extract
Preheat the oven to 180C/170C Fan/350F/Gas 4.

Cream the butter and sugar.
Add all of the remaining ingredients and mix together until you have a stiff dough.
Tip the dough onto a piece of cling film and squish into a rough sausage shape (around 16 cm long) will not look very appealing at this point!
Roll the cling film around the 'sausage' and pop into the freezer for around 10 minutes, to firm up (you don't want to actually freeze it, so don't leave it for much longer).
Unwrap the 'sausage' and slice into around 16 slices of 1cm thickness.
Place on a greased baking sheet, spaced a few cm apart.
Bake for 15-18 minutes, or until firm to the touch and slightly darker in colour.
Remove from the tray and cool on a wire rack.

Alternative: Once cool, melt around 50g/2oz of dairy-free chocolate (or left over Easter egg!). Dip each biscuit into the melted chocolate. Place on grease-proof paper to set.

Suitable for freezing.

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  1. I read the word "Chocolate" and I had to see! Hahah
    These look sooo good! Thanks for sharing the recipe. :)

  2. I just made these, I respected the recipe and ingredients but they're not crumbly like biscuits, they're spongy? Still nice though.

  3. Sorry to hear that Steph. Sound like your oven needs to be hotter or you need to bake them for longer.

  4. I made these Lisa - last week when one of the little nephews requested chocolate cookies. They turned out great, except for the comment, 'they too cocoa!' from one of the little ones. Sharing this month with Bookmarked Recipes.

    1. Glad you liked them and thanks for sharing. You can always make them plain, without the cocoa (swap for extra flour).


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