Viennese fingers recipe
Viennese fingers are a staple of the biscuit tin, but these buttery biscuits are easy to bake at home. Pipe into short fingers and dip in dark chocolate for a simple afternoon treat.
See method- Makes 18
- 10mins to prepare, 12mins to cook and 10mins to set
- 114 calories / serving
Ingredients
- 125g unsalted butter, softened
- 40g icing sugar
- 2 medium egg yolks
- 1tsp vanilla extract
For the crepes
- 125g plain flour
- 75g plain chocolate, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 475kJ 114.0kcal
- Fat
- 8g
- Saturates
- 4g
- Salt
- 0.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 10.6gProtein 1.2gFibre 0.4g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Line two baking sheets with nonstick baking paper.
- Place 100g of butter and sugar in a bowl and using an electric mixer beat until light and fluffy. Add the egg yolks one at a time beating well after each addition then beat in the vanilla.
- Sift over the flour and gently fold into the mixture until just combined.
- Spoon into a piping bag fitted with a star nozzle and pipe tight waves in 7cm lengths onto the lined baking sheets. Transfer to the oven to bake for 12 mins until lightly golden. Cool slightly before transferring to a wire wrap to cool completely.
- Place the remaining butter in a bowl and add the chocolate. Gently melt in the microwave then stir to combine. Lay a sheet of nonstick baking paper onto a large chopping board. Dip each cooled biscuit half way into the chocolate then place on the prepared paper to set.
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