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:
- 225g self-raising flour
- 90g cocoa powder
- 30g cornflour
- 225g unsalted butter
- 90g icing sugar, sifted
- 1 teaspoon vanilla extract
- 115g chocolate (milk or dark), melted
Method:
- Preheat your oven to 180°C.
- In a large bowl, sift together the flour, cocoa powder and cornflour.
- 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.
- 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.
- 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.
- Bake for 15 to 20 minutes, rotating the trays after 10 minutes. NOTE: Keep an eye on them – these can burn very quickly.
- Cool on the tray for a few minutes, then transfer to a wire rack to cool and firm completely.
- 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