Viennese Fingers
Viennese Fingers. Delicate, vanilla scented shortbread with the ends dipped in rich, dark chocolate. A classic teatime treat.
Ingredients
- 6 oz or 175g butter, softened
- 2 oz or 55g icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 6 oz or 175g plain flour, sifted (all-purpose flour)
- 2 oz or 55g cornflour, sifted (corn starch)
- 1 tbsp milk (or more, if needed)
- 4 oz or 110g chocolate, melted
Instructions
- Line a baking sheet with parchment paper. If you want to use guide lines to measure your biscuits more precisely, use a ruler to draw lines on the underside of the paper, so they show through as you are piping.
- Cream the butter and sugar until light and fluffy. Add the vanilla and mix to incorporate.
- Stir in the sieved flour and cornflour, then add the milk, as needed, to make a soft dough.
- Transfer the dough to a piping bag fitted with a large, star-shaped nozzle.
- Pipe onto the baking sheet in lines about 3 inches/7.5cm long.
- Place the baking sheet in the fridge for about 30 minutes to let the dough firm up.
- Meanwhile, preheat your oven to 375F/190C.
- Take the biscuits out of the fridge and bake for 12-15 minutes.
- Remove to a wire rack to cool. When cool, dip the ends in melted chocolate and place on baking parchment to set.