Khana Pakana

Make these little biscuits and serve with tea, you will be surprised how fast they will be gulped down!

Viennese Chocolate Fingers Ingredients

1. Lightly grease 2 cookie sheets.

2. Beat the butter and sugar together in a mixing bowl until light and fluffy.

3. Gradually beat the flour and cornstarch into the mixture.

4. Melt 2 3/4 ounces of the dark chocolate and beat into the cookie dough.

5. Place in a pastry bag fitted with a large star tip and pipe fingers about 2 cookie sheets, slightly spaced apart to allow for spreading during cooking.

6. Bake in a preheated oven at 375F for 12-15 minutes.

7. Cool slightly on the cookie sheets, then carefully transfer with a spatula to a wire rack and let cool completely.

8. Melt the remaining dark chocolate and dip one end of each cookie in the chocolate, allowing the excess to drip back into the bowl.

9. Place the cookies on a sheet of baking parchment and allow to completely set before serving.