Viennese Fingers

Makes 12

Oven 160° Celsius ( Fan oven 150° Celsius)


  1. 175g Butter ( at room  temp + extra for greasing),
  2. 60g Caster Sugar,
  3. 175g SR Flour Sieved,
  4. 90g Plain Dark Chocolate broken into small pieces.


  1. Lightly butter 2 baking trays (or line with baking paper),
  2. Cream Butter and Sugar together until light and fluffy,
  3. Stir in Flour until well combined,
  4. Spoon in the mixture into piping bag with the star nozzle in place,
  5. Pipe into 7cm lengths on the baking trays leaving space to spread(if you have time, let them chill in the frigde for ten minutes),
  6. Bake in a preheated oven:20 mins if in a conventional oven and 15 in a fan oven, KEEP AN EYE ON THEM- THEY CAN BURN EASILY,
  7. Put Chocolate in a heatproof bowl,
  8. Set the bowl over a pan of hot water and heat gently until the Chocolate has melted,
  9. Dip both ends of each biscuit into the Chocolate. Leave to set on the baking paper.

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