Crumbly vanilla biscuits

These buttery Viennese-style biscuits melt in your mouth. Lovely with both dark chocolate and milk chocolate. Makes about 14.

1. 1

   Preheat the oven to 180 degrees C. Line a couple of baking sheets with baking paper or a silicone mat.
   Put the butter in a mixing bowl, then sift in the icing sugar, plain flour and corn flour. Add the ground almonds and the vanilla paste. Beat well until you have a soft creamy dough. Alternatively, blitz everything together in a food processor. Spoon the mixture into a piping bag* fitted with a large open star nozzle.
   Pipe rings, lines or other shapes onto the lined trays.
   Bake for 12-15 minutes until lightly golden.
   Remove from the oven and leave on the trays for a few minutes before carefully moving them to wire rack to cool completely.
   Once the biscuits are cool, melt the chocolate in a glass bowl over a pan of simmering water (or in a microwave if you have one).
   Drizzle the chocolate over the biscuits, or dip if you prefer.
   Optional - sprinkle over some hundreds and thousands before the chocolate sets.
   
   They keep well in an airtight tin overnight. Probably for a couple more days too, but mine haven't lasted that long!