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Viennese fingers recipe

16 ratings

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

Each serving contains

Energy
475kj
114kcal 6%
Fat
8g 11%
Saturates
4g 22%
Sugars
5g 6%
Salt
trace 0%

of the reference intake
Carbohydrate 10.6g Protein 1.2g Fibre 0.4g

Method

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.

See more Baking recipes