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You are here: Home > Recipes > Viennese biscuits

Viennese biscuits

Kim Pearce

Kim's recipe

Delicious melt in the mouth biscuits that won't stick around for long!!

Customer rating: CakeCakeCakeCakeEmpty Cake 10 customer reviews


• 250g unsalted butter
• 55g icing sugar
• 225g Doves Farm gf plain flour
• 75g corn flour
• 300g dark chocolate


  1. Cream together the softened butter and sugar and add the flour and cornflour to make a paste.
  2. Traditionally they are piped biscuits with a large star nozzle but can also be placed in small spoonfuls onto baking parchment and flattened.
  3. Bake until golden brown leave to cool on wire rack.
  4. Melt chocolate and dip one half of each biscuit into the chocolate and leave to harden.

Temperature & cooking time:
170 for 15-20 mins

Dietary status:
Without Gluten.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.


Customers recipes are not tested by Doves Farm.

Customer reviews

10 Reviews
5 stars: 6
4 stars: 2
3 stars: 0
2 stars: 0
1 stars: 2

Average Customer Rating:

CakeCakeCakeCakeEmpty Cake

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By Mrs Jane Fitzgerald

16 Apr 2017 | 22:51 BST

Rating: CakeCakeCakeCakeEmpty Cake

The recipe worked well, although it was quite firm. I rolled pieces into small balls, squashed them with a fork and when cool I sandwiched two together with buttercream and a small amount of jam to make Viennese Whirls rather than dipping in chocolate

By Mrs Karen Butler

12 Sep 2016 | 18:31 BST

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

Followed the recipe exactly, but couldn't get them off the baking parchment, let alone dip the in chocolate. Crumbs tasted lovely though.

By Mrs Zoe Jones

01 Sep 2016 | 08:29 BST

Rating: CakeCakeCakeCakeCake

Excellent recipe tastes absolutely delicious, they are a little delicate I made mine with butter cream & jam so had to be very careful when putting them on. I also added a little vanilla essence to the mixture just to help it bind together

By Mrs Clodagh Clark

24 Aug 2013 | 07:47 BST

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

I was excited to finally find a GF biscuit recipe as have had no success with others.

These were easy to make but so crumbly disintegrated as I tried to get them off the baking tray. As for dipping in choc I tried one which fell in crumbs into melted choc.

Lovely taste (sprinkled on ice cream!) but too crumbly to be biscuits.

By Miss Jenny McCarthy

22 Jul 2013 | 10:33 BST

Rating: CakeCakeCakeCakeCake

I made this receipe and changed out the butter for Stork pastry margarine in the gold wrapper. Soooo good, had to stop myself from eating them all before they even had the chocolate on them!

By Miss Amanda Fairman

07 Apr 2013 | 19:05 BST

Rating: CakeCakeCakeCakeEmpty Cake

Had trouble with them spreading so badly that they were very delicate and they broke trying to get them off the baking parchment.

Taste lovely though, i was concerned they wouldn't be sweet enough.

By Mrs helen thomas

30 Nov 2012 | 12:18 GMT

Rating: CakeCakeCakeCakeCake

These biscuits are really lovely, short, soft and melt in your mouth. Great for me as they are lactose free (butter has only trace amount of lactose and I buy dark choc that is milk free, most are). I am making some to donate to our School Christmas fair!

By Mr james harper

07 Oct 2011 | 16:33 BST

Rating: CakeCakeCakeCakeCake

DELICIOUS! and i havnt even addded the chocolate yet! thanks for the recipe and thanks Doves farm for the most excellent flour! xxj
(this sounds like i work for them! i dont i promise! i make t-shirts organic love)

By Mrs Elizabeth Sargent

02 Apr 2011 | 18:12 BST

Rating: CakeCakeCakeCakeCake

Love these Better then Shortbread Thanks

By Mrs Mary Joyce

27 Mar 2010 | 17:29 GMT

Rating: CakeCakeCakeCakeCake

Good recipe - works really well. Many thanks.