Chocolate Viennese Biscuits

Sift the self-rising flour, cocoa, and cornflour together into a medium bowl to ensure even distribution and remove any lumps.

Beat the softened unsalted butter and sifted icing sugar together in a large bowl using an electric mixer for 3-4 minutes until the mixture is pale, light, and fluffy.

Add the vanilla extract to the butter mixture and mix until fully incorporated.

Fold the sifted dry ingredients into the butter mixture in batches, stirring gently until a smooth dough forms with no streaks of flour remaining.

Spoon or pipe the dough mixture into a piping bag fitted with a fluted nozzle, then pipe approximately 2-3 cm-long piped biscuits onto baking sheets lined with baking paper, spacing them about 4 cm apart.

Preheat the oven to 180°C (350°F) and bake the biscuits for 12-15 minutes until they are firm to the touch but still slightly soft in the center.

Remove the baking sheets from the oven and allow the biscuits to cool on the tray for 2-3 minutes before transferring them to a wire rack to cool completely.

Dip the base of each cooled biscuit into the melted chocolate to coat the bottom half evenly, then place on a clean baking sheet or parchment paper to set.

Allow the chocolate coating to set completely at room temperature or in the refrigerator for 10 minutes until firm.

Dust the biscuits lightly with sifted icing sugar just before serving to finish.