In a small bowl, pour 160 g butter cut into small pieces. If the butter is cold (it comes out of the fridge), let it soften at room temperature for at least 1 hour.
5: Mix until you have a smooth dough. You can do this with a spatula again, or simply by hand, which is very quick. Preheat your oven to 180°C (360°F).
6: Put the dough in a pastry bag lined with a fluted tip.
7:
Piping and baking
Pipe the dough onto a sheet of baking paper on a baking sheet in any shape or size you like. If you have trouble because the dough is too hard, pop the piping bag into the microwave for a few seconds, or hold it between your hands, to soften it.
8: Bake for about 30 minutes, be careful not to overcook them, the shortbread should remain soft.
9: Let cool on a wire rack. Set aside the baking sheet and the paper.
10:
Chocolate topping
Melt in a bain-marie or microwave oven 100 g dark chocolate. I recommend using a small container with high sides, in this case a simple jam jar, it will be much easier to dip the cookies.
11: Dip the end, or ends, of each cookie into the melted chocolate.
12: Place them on the baking sheet, do this for all the shortbread and then put in the fridge for at least 30 minutes.
13: Your Viennese shortbread is ready.
Remarks
If your shortbread flattens out after baking, as in this photo, it's probably because you used a little too much butter.