If all the mixture doesn't fit, do it in 2 batches.

Spoon the dough into a piping bag fitted with a large star-shaped nozzle. Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency).Add the vanilla extract and beat again until fully incorporated. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment.Place the dipped cookies onto the parchment paper and let the chocolate set before serving or storing. Gently dip the edge of each cookie into the chocolate tipping off the excess. Melt the remaining chocolate in a double boiler.Allow the cookies to cool on sheets for a few minutes before transferring to wire racks.Bake for 12-15 minutes, checking at the minimum baking time for doneness.Allow a good amount of space between cookies to allow to expand during baking. Sorry I don't recall the terminology here. In doing so, you are not making a straight line but slight small waves/ridges. Using a large pastry bag fitted with a large star tip (#885), pipe 2 inch ribbons of dough.Using the mixer, slowly incorporate the dry ingredients into the whipped butter and sugar.Beat together the butter and sugar until the butter is light and fluffy, about 2 minutes at medium high speed.Using a double boiler or a large heat resistant bowl over a saucepan, melt your chocolate.Sift together the flour, baking powder, cornstarch, cinnamon and salt.Prepare baking sheets with a light coating of cooking spray. If they're good enough for Santa, I think they're good enough for anyone. These were the cookies we left for Santa.He regularly gobbled them up, leaving only a few crumbs on the plate and a note that said, 'These are excellent cookies, the best I've had.' In retrospect, the writing looked an awful lot like my father's.I'm often required to make many batches.and the cookies are eaten at all times My sister and mother are upset that the house doesn't smell like Christmas.no cookie smell in the air. Sometimes I bring a batch from my Chicago home and that simply doesn't work. Without it Christmas simply isn't Christmas. That's the classic Brown family cookie.Arrange on a plate and don't blink because they'll disappear before you open your eyes.As the cookies cool, but before they're fully cooled, sprinkle with confectioner's sugar. Once the cookies come out of the oven, either cool them on the cookie sheet or move the parchment paper to a cookie rack.(This works well, if you want to transport dough to a friend's house and have kids form the cookies.) If you do this, simply cut small rounds about 1/4 inch thick and place these rounds on the lined cookie sheet. You can also freeze or chill the dough in a log shape rather than a disk.You may need to lower your oven to 325 degrees F. Bake for 12 to 13 minutes or until the edges are a bit brown. Place dough on parchment paper or a greased cookie sheet. Begin to roll the dough the dough so that it is about 1/4-inch thick or a little more.You can also put the dough in the freezer at this point. Shape into a disk and then chill for 30 minutes.

Add 1/2 cup of flour mixing after each addition. Repeat with the remaining biscuits and buttercream. Pipe or spread a small amount of buttercream onto a biscuit, before sandwiching another biscuit on top.

While the chocolate is setting, in a large bowl mix the butter/margarine and icing sugar, until light and fluffy to create your butter cream filling.

When all biscuits have chocolate on, pop them in the fridge to set. Dip either end of your biscuits in the chocolate, before placing back onto the grease proof paper.

Once your biscuits have cooled, melt your chocolate over a bain marie or in short blasts in a microwave.

Bake in your pre-heated oven for 10-12 minutes until the biscuits have spread a little, look dry and have a slight golden colour.

A plastic piping bag will not work however (see notes above). Repeat with the rest of the dough, leaving space between each.Alternatively you can pipe the biscuits using a star nozzle and a cloth piping bag, if you desire. Place onto your prepared baking sheets and score with a fork.

Take a small amount of your dough (about the size of a ping-pong ball) and roll into a sausage shape.

Sift in the flour and cornflour to create a paste-like dough.

In a large bowl, cream together the butter/margarine and icing sugar until light and fluffy.

Pre-heat your oven to 190°c (170°c for fan assisted ovens or Gas Mark 5) and line a couple of baking sheets with greaseproof paper.

Vienna fingers discontinued