Chocolate Orange Viennese Biscuits Recipe By The Rambling Baker, Imelda Rose
Nothing like freshly baked “Chocolate Orange Viennese Biscuits”, this recipe is perfect for afternoon tea or just as a sneaky snack anytime of the day. A completely uncomplicated recipe that will leave your home smelling of sweet success. Go on make a batch and share with your favourite people!
– 200g butter (at room temp)
– 50g icing sugar
– 200g plain flour
– ¼ tsp baking powder
– Rind of 1 large orange
– 150g dark/milk chocolate (whichever you prefer)
– Flaked almonds
– 1 Terry’s Chocolate orange (157g)
– 157g double cream
To make the ganache
1. Chop the Terry’s chocolate orange into very fine pieces and place into a medium sized mixing bowl. Place the cream into a small milk saucepan and bring to the boil.
2. Once boiling remove the cream from the heat and pour over the chopped chocolate. Leave to sit for a few moments and then stir gently with a spoon making sure all the chocolate has melted. Place into the fridge until set.
For the biscuits
1. Preheat oven to 170oC (fan) and line a large baking tray with a silicon liner or greaseproof paper. Fit a piping bag with a large, open star nozzle.
2. Place the butter into a large bowl and sieve in the icing sugar into a large mixing bowl and mix until pale and fluffy. Sieve in the flour and baking powder. Add the rind of the orange and mix until everything if full incorporated.
3. Place the dough into the piping bag and pipe out finger shapes 2 ½ inches long or star shapes.
4. Place into the oven and bake for 10-15 minutes or until pale and golden. Lift gently and place onto a cooling rack and leave to cool completely.
While waiting on the biscuits to cool
1. Place the milk/dark chocolate into a small bowl and place over a saucepan of barely simmering water, making sure the bowl isn’t touching the water.
2. Dip both ends of the biscuits into the chocolate and sprinkle with the flaked almonds. Place onto greaseproof paper until set.
1. Fit a piping bag with a medium sized plain nozzle.
2. Once the ganache has set, using a hand whisk mix the ganache until it is firm and doubled in size. Place the ganache into the piping bag.
3. Pipe a line of ganache down the centre of the biscuits and then sandwich with another biscuit.
Sin é. That’s it!
After years of baking at home and cultivating her creativity & skill, Imelda first came to the public’s attention as she launched on to our screens in the 2018 series of The Great British Bake Off & Channel 4s The Extra Slice. After beating competition from thousands of other aspiring amateur bakers Imelda appeared as one of the 12 contestants taking on the infamous Bake Off tent. Although she met an early exit, Imelda’s warmth and wit ensured she was an immediate hit with the show’s dedicated fan base. Originally from rural Co. Tyrone, when not in the kitchen baking Imelda can be found outdoors exploring; she also loves to go off the beaten track to discover new food producers and eateries. With a strong passion for local produce and home grown food, Imelda is always on the look-out for new artisan producers to work with to create new culinary combinations!
You can find more of Imelda’s recipes at :