We have tried these lovely little Viennese biscuits with our afternoon cup of coffee and they are just lovely ! and more importantly very easy to make.
Cream the butter and sugar together until light and fluffy.
Add the lemon zest, flour and corn-flour. The mixture should be quite stiff.
Using a star nozzle, pipe out the biscuits on to a parchment lined baking tray in 7cm lengths and then refrigerate for at least 30 minutes to ensure that they keep their shape during cooking.
Bake in a preheated oven at 180c/Gas mark 4 for between 10 and 15 minutes until cooked and turning golden brown.
Remove from the oven and allow to cool on a baking tray.
Dip half the biscuits in melted chocolate and allow to set.
Sit back and enjoy with your favourite tea or coffee.