Viennese Fingers


100g  soft butter

25g icing sugar

1tsp vanilla extract

100g plain flour

1tsp cornflour

1/4tsp baking powder

100g dark good quality chocolate.


  1. Preheat the oven to 170°C/325°F/Gas Mark 3
  2. Beat the butter and sugar and vanilla until pale and light and ribbony. Sift the flour, cornflour and baking powder into the mix and fold gently.
  3. Spoon the mixture into a piping bag fitted with a medium star nozzle and pipe 10cm-long fingers onto the prepared baking tray. Leave plenty of room between each biscuit. Bake on the middle shelf of the preheated oven for 10–15 minutes until pale golden
  4. Remove from the oven and leave them to set for a couple of minutes. Transfer to a baking rack to cool completely.
  5. Melt your chocolate and gently dip half of the Viennese biscuit into it. Leave them to set on baking parchment and they are ready to go!

Share this page