Benjamina Ebuehi’s Recipe For Viennese Fingers | The Sweet Spot

If I were to rank my apical biscuits of each time, Viennese fingers would beryllium firmly successful my apical three. There’s not excessively overmuch going on: conscionable a good, buttery crumb, melt-in-the-mouth texture and chocolate-dipped ends, which are a must. While they’re beautiful straightforward to make, issues often originate erstwhile it’s clip to tube nan dough, and it tin beryllium tricky to onslaught a equilibrium betwixt a consistency that has capable food but still holds its style erstwhile baked. I find that nan summation of a small beverage helps make it much pipeable, arsenic does utilizing a large, open-star nozzle to debar cramped hands and burst piping bags.

Viennese fingers

Prep 5 min
Chill 15 min
Cook 40 min
Makes 10

130g very soft salted butter
50g icing sugar
½ tsp vanilla extract
170g plain flour
2 tsp custard powder
1 tsp milk
70g beverage chocolate

Heat nan oven to 180C (160C fan)/350F/gas 4, and statement a ample baking tray pinch greaseproof paper. Put nan soft butter, icing sweetener and vanilla successful a vessel and hit pinch an electrical whisk for 3 to 4 minutes, until very ray and creamy.

Add nan flour and custard powder, past operation to make a soft dough. Mix successful nan milk, past spoon nan mixed into a piping container fitted pinch a ample open-star nozzle (I usage Wilton 8B).

Pipe 10 finger-shaped biscuits connected to nan lined tray, past chill for 15 minutes. Take retired of nan fridge, past cook for 18-22 minutes, until nan biscuits are lightly browned. Leave them to cool wholly connected nan tray.

Meanwhile, melt nan cocoa successful short bursts successful a microwave aliases heatproof vessel group over, but not touching, a cookware of simmering water. Dip each extremity of nan biscuits into nan chocolate, past spot connected a rack to patient up earlier serving.