Viennese Biscuits

Beat butter and sugar till pale.

To quicken it up slightly, beat over a bowl of hot water but not too much it shouldn't be runny Sift in flour.

Put mixture in a large star piping bag and pipe as you want.

Tradionally this should be tubes or whirls.

Chill for 15 minutes.

bake 10 minutes at 190°C.

They should not be brown, they stay pale.

When cool-- melt some chocolate, I use a mixture of 70% cocoa butter and ord.

milk use a small deep container (egg cup is good).

dip each tube or whirl in chocolate.

lay on baking parchment and set in fridge.

Great to serve with ice cream or my.

SUMMER AVALANCHE (posted too).

i'm drooling already!