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Viennese Biscuits (Melting Moments)

A close up photo of Viennese biscuits and a chocolate pot

You don’t see Viennese Biscuits around too much these days.  I think it might have something to do with the vegetable shortening that’s used in some of the cheaper commercial ones.

I promised someone on Facebook that I’d share this recipe.  I’m making them for Open Day.  I’ve made them small, so you can fit more in as you walk around the table.  No good if you’re full after a couple of samples!

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Piped Viennese biscuits on a tray.
Piped Viennese biscuits on a tray

My Nan made the most delicious Viennese (or melting moments).  This recipe isn’t hers, but I think it’s pretty close.

Viennese biscuits aren’t meant to be super sweet, the chocolate on the end is there to add a little more sweetness.  If you don’t want to pipe them, although you should as it’s good practice, you can make normal freezer biscuits.

“How,” you say?

Just shape the dough into a log and wrap in plastic wrap, then freeze or refrigerate until it’s firm enough to slice into discs.  Ta Da biscuits.  😉  You can bake them from frozen or semi-frozen its OK.

Viennese biscuits and a chocolate pot, ready for dipping.
Viennese biscuits being dipped in chocolate
A close up photo of Viennese biscuits and a chocolate pot

Viennese Biscuits

4.84 from 6 votes

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Viennese biscuits (also known as melting moments)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Difficulty Easy
Course Afternoon Tea, Lunch Box Treat, Snack
Cuisine British
Servings 12 depends on the size
Method Conventional


  • 200 g unsalted butter
  • 80 g icing sugar
  • 200 g plain flour
  • 25 g cornflour
  • 200 g dark or milk chocolate


  • Line a baking tray with baking paper and heat the oven to 190°C.
  • Using an electric whisk, beat the butter and icing sugar together until really soft and creamy.
  • Add the flour and cornflour and mix by hand at first so the flour does not fly everywhere, then using the electric whisk, beat until a soft dough (the dough should be soft enough to pipe).
  • Carefully spoon the mixture into the piping bag and pipe sausages of mixture onto the tray, leaving about 3 cm between the biscuits.
  • Bake for 10–15 minutes, or until golden brown. Leave to cool for a few minutes on the tray then transfer to a wire rack.
  • When they are completely cold, melt the chocolate in a bowl over a pan of boiling water. Dip each end of the biscuits into the melted chocolate. Leave the biscuits to set on a sheet of baking paper, so they do not stick.
  • Store in an airtight tin for up to 2 weeks.


You can use a round piping bag or star. Up to you what look your after.
I chilled the mix a little before piping but if you chill too much you won’t be able to squeeze it out of the bag. Chilling them lifts them a little higher on the tray when baked off.

Want to know more?

Another biscuit my Nan would make were Monte Carlo biscuits

Or, maybe you’d like to learn how to make Macarons.

Macarons Class tm and stand


      1. With butterfly inserted, add butter and sugar then mix for 30 sec/speed 4. Scrape down and repeat. Remove butterfly, add flours and mix together 10 secs speed/7. Scrape down sides and up from the bottom and repeat.
        Continue as per your recipe 😍
        Conversations thanks to your Cookie Course ❤️

  1. Hi Bec, You’re amazing thank you!! I’m gonna do the conversions, as per your cookie course and give it a whirl 😁 I will post the result x

  2. Hi Bec,
    I’d love to make these cookies in the Thermomix. Is there a specific method for this, or shall I just check out your cookie course for tips? 🙂
    Smiles Pam 🤗

    1. Hey Pam, I wrote this recipe years ago and didn’t even realize I hadn’t included a TM method for it. However, I would make these in a completely different way than how the stand mixer method is written. I don’t have time over the weekend but I can look at it next week. Otherwise if you have my cookie course yes check it out, you’ll see how I change things up for the Thermomix and why.

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