Chocolate orange Viennese fingers recipe
Indulge your sweet tooth this Mother's Day with these chocolate orange Viennese fingers which are perfect for afternoon tea.
See method- Makes 16
- Takes 40 mins plus chilling and cooling
- 127 calories / serving
Ingredients
- 100g baking block, at room temperature
- 25g icing sugar
- 115g plain flour
- ¼ tsp baking powder
- few drops vanilla extract
- 2 oranges, zested, plus 2½ tbsp juice
- 150g Tesco Finest 47% orange dark chocolate, melted
- 1 tsp sea salt flakes
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Shop ingredientsEach serving contains
- Energy
- 530kJ 127.0kcal
- Fat
- 8g
- Saturates
- 4g
- Salt
- 0.4g
- Sugars
- 7g
of the Reference intake
Carbohydrate 12.4gProtein 1.4gFibre 1.1g
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Method
- Line two baking trays with nonstick baking paper. Cube the baking block, then put in a mixing bowl with the icing sugar; mix with an electric whisk until light and fluffy. Add the flour, baking powder, vanilla extract, half the orange zest and the juice; whisk to combine.
- Spoon into a piping bag fitted with a large closed-star nozzle and pipe 16 fingers, 7cm long, onto the prepared trays, spacing them well apart. Use kitchen scissors to cut the dough from the end of the nozzle to give a neat finish. Transfer to the fridge for 30 mins. Preheat the oven to gas 4, 180°C, fan 160°C.
- Bake for 15 mins, leave to cool for 5 mins, then transfer to a wire rack to cool fully. When cool, dip the ends in the melted chocolate, scatter with sea salt and the remaining orange zest, then transfer to a sheet of baking paper to set. They’ll keep for up to 3 days in an airtight container.
- See more Afternoon tea recipes
