These classic Austrian sweets are as easy to make as they are to eat. They'll keep for a week of office and school lunchboxes - if they're not eaten first!
These classic Austrian sweets are as easy to make as they are to eat. They’ll keep for a week of office and school lunchboxes – if they’re not eaten first!
Ingredients
Method
1.Grease three large oven trays. Line with baking paper.
2.Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Transfer mixture to a large bowl. Using a wooden spoon, stir in combined sifted flour and custard powder.
3.Spoon mixture into a large piping bag fitted with a 1cm fluted nozzle. Pipe mixture, about 2cm apart, into 8cm lengths on prepared trays.
4.Cook, one tray at a time, 
in a moderate oven (180C) for about 12 minutes. Allow biscuits to cool on trays.
5.Stir melts in a heatproof bowl over a saucepan of simmering water until smooth. Transfer to a small jug.
6.Dip one end of each cold biscuit into chocolate. Gently shake to remove excess chocolate. Return to paper-lined trays. Stand at room temperature until set.
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