Friday 15 February 2013

Viennese Fingers Recipe

This is a classic example of a grown-up biscuit (cookie) intended to be served with coffee. Two fingers sandwiched together and dipped in melted chocolate to coat both ends.

My wife loves these, and I hope that you will love them too. Much easier to make than people think and the home-made versions are truly delicious.

These are brilliant with coffee or served as a tea-time treat. Or, if you want something different why not add a few nuts to the mix and then serve them with a slightly sweet white wine before a dinner party.

Viennese Fingers

Makes: 12


225g (1/2 lb) self-raising flour
pinch of salt
225g (1/2 lb) butter, softened
icing sugar

To Finish:
1 batch vanilla buttercream icing
50g dark chocolate (at least 70% cocoa solids), melted


Sift together the flour and salt into a small bowl.

Beat together the butter and icing sugar in a warm bowl until very soft (this is critical, or you will never be able to pipe the final batter; it is best if you use a warmed bowl). Stir in the flour and salt mix until well incorporated.

Turn the resultant mixture into a piping bag fitted with a large, star-shaped nozzle. Use this to pipe fingers about 8cm (3 in) long onto baking trays lined with greaseproof (waxed) or parchment paper. Transfer to the refrigerator and chill for 30 minutes.

When chilled, transfer the fingers to an oven pre-heated to 160ºC (320ºF, Gas Mark 4) and bake for 15 minutes.

Remove from the greaseproof (waxed) paper very carefully whilst still warm and transfer to cool on a wire rack.

When cold, finish the fingers by sandwiching two together with buttercream. Dip the ends in melted chocolate then set aside to set.

The biscuits should be filled and finished just prior to serving, as this helps prevent them from going soft.

For more classic baking recipes please see the Celtnet Cookie and Biscuit recipes pages.

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