Viennese cookies with swirly chocolate piping


For 12 little biscuits

  • 55g unsalted butter, very soft (out of the fridge a few hours in advance)
  • 32g icing sugar
  • Tiny pinch of salt
  • Third to half capful vanilla extract
  • 11ml egg white (1 egg white from a large egg weighs 33ml)
  • 45g plain flour
  • 15g semolina

For the topping:

  • 35g dark chocolate
  • A piping bag

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