1. Transfer the soft butter to a large mixing bowl, blender or stand mixer and then add the icing sugar, sifted pastry flour, egg yolk, milk and a pinch of salt.

2. Blend well until you get a very smooth and moist but creamy cookie dough.

3. Then transfer the dough to a piping bag. Choose a large star pastry nozzle for these viennese biscuits. Cover a baking tray with a sheet of baking paper. Pipe the dough onto it. Choose whatever shape you want. These cookies come in several shapes, like the number 8 for instance.

4. You can also make large round cookies or circles. I personally prefer to make sticks. Don’t pipe the dough too thinly or the cookies will burn and break easily.

5. Then place the baking tray in a preheated oven at 356°F (180°C) and bake the cookies for 12 to 14 minutes. Do the cookies start to brown on the edges? Then cover them with tinfoil. Remove the cookies from the oven. Let them cool on an oven rack. If you are dipping them in chocolate, add 5,5 oz (155 g), 2 tablespoons of cream and a tablespoon of unsalted butter to a heat resistant bowl. Place it over a pan of boiling water and melt the chocolate.

6. Dip the cookies in the melted chocolate. Return them back to the wire rack to cool and set. The cookies are ready to be served!