Joel Callen
Food & Wine

Chocolate Viennese fingers

These Viennese finger biscuits are a chocolaty spin on the plain shortbread variety you might be used to. And they make a delicious accompaniment to your morning cup of tea or coffee.

Ingredients:

Method:

  1. Preheat your oven to 180°C.
  2. In a large bowl, sift together the flour, cocoa powder and cornflour.
  3. In a separate bowl using an electric mixer, or in the bowl of your stand mixer, beat the butter and icing sugar together until light and fluffy.
  4. Turn your beaters to a low speed and gradually add the flour mixture and vanilla extract to the butter mixture until it comes together. If it becomes too difficult to beat, add just a little milk.
  5. Transfer the “dough” into a piping bag with a large star tip. Pipe 10cm-long biscuits onto lined baking trays. Leave about five-cm between each as they will spread.
  6. Bake for 15 to 20 minutes, rotating the trays after 10 minutes. NOTE: Keep an eye on them – these can burn very quickly.
  7. Cool on the tray for a few minutes, then transfer to a wire rack to cool and firm completely.
  8. Melt your chocolate in the microwave and dip each end of the biscuits into it. Serve immediately, or allow the chocolate to set.

Related links:

Try our classic shortbread cookies

Have you given our apricot and almond slice a go yet?

This berry and blackcurrant slice is delicious

Tags:
food, recipe, biscuits, Viennese fingers, chocolate, baking