Viennese Fingers
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5.0
3 reviews
Excellent
Viennese Fingers
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Chocolate-Dipped Viennese Fingers made with only a few ingredients, a delicious sweet treat recipe that is very popular in the UK. The biscuits are so soft, almost melting in the mouth, with a delicate crumbly texture and a hint of vanilla. They make the perfect addition to any afternoon tea or garden party menu, and they go down well with the whole family.
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Ingredients
- 225 g plain flour
- 250 g butter, soft
- 50 g icing sugar
- 25 g cornflour (corn starch)
- 1 teaspoon vanilla extract
- 200 g milk chocolate
Instructions
- Preheat the oven to 190 degrees Celsius (375 Fahrenheit, 170 fan oven).
- In a large mixing bowl, add the soft butter with the icing sugar, and use a hand mixer to beat them very well to a soft consistency.
- Sift in the flour and cornflour, add the vanilla extract, and continue to beat well for at least 2 minutes until you have a pale-yellow colour and a smooth texture.
- Add the soft dough to a piping bag fitted with a large star nozzle.
- Line 3 baking trays with parchment paper, and pipe out fingers of 5-6 cm in length, leaving at least 2-3 cm in between each finger.
- Bake each tray for 10-12 minutes until the biscuits are a very light brown around the edges.
- Leave them to cool down completely.
- To melt the chocolate, break it into chunks, and add them to a bowl set over a pan of simmering water.
- When the fingers have cooled down, dip each end into the chocolate, and transfer them back onto the non-stick paper for the chocolate to harden.
Notes
- Unlike other shortbread recipes or recipes that use shortcrust pastry, there is no need to chill this dough before baking, in can go straight in the oven as soon as they fingers have been piped.
- It is crucial to beat the dough mixture really well with the hand mixer, otherwise it will be impossible to pipe it out, even through a large nozzle. While the mixture shouldn't be close to melting, it does need to be smooth enough to create perfect Viennese fingers.
- Do keep an eye on the biscuits after 10 minutes, different ovens work in different ways, and something even a minute can make the different between a well-baked biscuit and a burnt one.
- The shortbreads will harden further as they cool down - do make sure you are careful when you dip them into the melted chocolate, as they are pretty crumbly and break easily.
Nutrition Information
Show Details
Calories
196kcal
(10%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
27mg
(9%)
Sodium
82mg
(3%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
312IU
(6%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20biscuits
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 82mg | 3% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 312IU | 6% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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