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Viennese Fingers

Ingredients
100g soft butter
25g icing sugar
1tsp vanilla extract
100g plain flour
1tsp cornflour
1/4tsp baking powder
100g dark good quality chocolate.
Method
- Preheat the oven to 170°C/325°F/Gas Mark 3
- 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.
- 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
- Remove from the oven and leave them to set for a couple of minutes. Transfer to a baking rack to cool completely.
- 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!
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