I love this recipe, dug it up earlier from my old Food Tech folder. :') These are
perfect if you have a sweet tooth!
Hungarian Chocolate biscuits
100g plain flour
1/2 teaspoon vanilla essence
50g icing sugar
25g butter or margarine
1 level teaspoon cocoa + 1 teaspoon hot water
1 Light/Switch on the oven, Gas mark 4, or 180°. Place (if necessary!) the shelf
near the top of the oven, Grease a baking tray.
2 Sieve the flour and cocoa together into a small bowl.
3 Cream the margarine, sugar and vanilla essence. Stir in the flour and mix well.
4 Divide into equally sized pieces. Place well apart on the baking tray.
Next, dip a fork in cold water, and flatten each little ball. Try not to press too hard,
or cracks form, and you should leave four neat prong marks, and the balls should now be
5 Bake for 15 minutes. Cool on a wire rack.
6 To make the butter cream: mix the cocoa with hot water. Sieve the icing sugar
into a small basin, add the butter and cocoa, and beat together until smooth and soft.
7 When the biscuits are cool, sandwich them together, leaving the pronged side
facing outwards. Et voilà! Hungarian chocolate biscuits, ready to eat. BD
To make Viennese creams, replace the 25g of cocoa with another 25g of flour.
Sandwich using plain butter cream, leaving out the cocoa.