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Viennese fingers

Several Viennese fingers positioned around a mug and saucer

Viennese fingers

Name: Viennese fingers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 14-16
Cuisine: British
Ingredients: 200g slightly salted butter softened; 50g icing sugar; 2 tsp vanilla extract; 200g plain flour; 2 tsp cornflour; ½ tsp baking powder; 50g milk chocolate broken into chunks; 50g white chocolate broken into chunks

Chelsie Collins

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Makes 14-16

Easy

Prep: 15 mins

Cook: 10 mins

plus cooling

A star rating of 4.2 out of 5.31 ratingsRate

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Follow our recipe for sweet and crumbly homemade Viennese biscuits, then dip them in milk and white chocolate for a simply irresistible tea time treat.

Freezable (uncooked dough only)

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Ingredients

Nutrition

Units:

MetricUS

200g slightly salted butter

softened
50g icing sugar
2 tsp vanilla extract
200g plain flour
2 tsp cornflour
½ tsp baking powder
50g milk chocolate

broken into chunks
50g white chocolate

broken into chunks

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Nutrition: per finger

kcal187
fat12g
saturates8g
carbs16g
sugars7g
fibre1g
protein2g
salt0.2g

Method

step 1

Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
step 2

Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn’t fit, do it in 2 batches.
step 3

Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
step 4

Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn’t touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.

RECIPE TIPS

SWAP MILK CHOC FOR DARK

I've added milk and white chocolate to these, but you could use dark chocolate instead of milk for a slightly more grown up version.

GET THE TECHNIQUE RIGHT

The key to the best shortbread is to fold in the dry ingredients very gently and quickly.

Recipe from Good Food magazine, September 2015

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A star rating of 4.2 out of 5.31 ratings

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