I first had a go at gluten free Viennese biscuits over a year ago for a family gathering, but I somehow managed to lose the recipe! Then a couple of Saturday’s ago, while watching the X Factor (something I never usually watch), I found myself really craving some Viennese biscuits. So, late on a Saturday night, I had a go at making a quick batch, and drizzling them with some leftover dark chocolate. I posted these on my Instagram stories and I was genuinely taken back by how many of you wanted the recipe! It turns out it wasn’t such a bizarre Saturday night craving after all. The problem was – this batch were one of the messiest bakes I’d ever made – so I had to remake them.
- 200 g Butter dairy free
- 50 g Icing sugar
- 1 tsp Vanilla extract
- 2½ tbsp Cornflour
- 200 g Gluten free plain flour
- 100 g Gluten free dark chocolate dairy free
Preheat the oven to gas mark 4 or 180 degrees and line two trays with baking paper.
Beat together the butter and icing sugar until light and fluffy, then add the vanilla extract.
Gradually add the cornflour and plain flour and mix.
Fill a piping bag (with a star-shaped nozzle) with the mixture.
Pipe a zigzag of the mixture onto the tray, leaving a little space between each biscuit.
Bake for approximately 15 minutes until they are pale golden brown in colour.
Once the biscuits are cool, melt the chocolate.
Dip the tip of each biscuit in the chocolate, then place them back on the baking tray to dry. As you run out of chocolate, you may wish to use a teaspoon to drizzle the chocolate onto the remaining biscuits.
I’m actually taking these biscuits on a road trip to Bristol with friends tomorrow, so I ended up making two batches, dipping half of them into white chocolate instead. I’ve already managed to eat a couple, so I can assure they are very good!
As always, let me know if you give these biscuits a try, I love seeing pictures of your low FODMAP meals and bakes.