This recipe for Viennese Fingers is a truly nostalgic recipe for me and I remember this being a favourite of my Dad when growing up. When testing the recipe this week, a number of the baked biscuits disappeared into my family’s tummies before they ended up in their sandwiched form, so its useful that this recipe does yield a large batch!
Ingredients.
6oz butter
6oz caster sugar
1tsp vanilla extract
2 eggs
12 oz plain flour
8oz icing sugar
4oz soft butter (spreadable butter works really well)
dark chocolate
Method.
Line 2 baking trays and preheat the oven to 200 degrees/180 fan/gas 6.
Mix together the butter, sugar and vanilla extract until the mixture turns pale and creamy (about 5 minutes with a spoon and about 2 minutes with an electric mixer). Add the eggs and beat well. Stir in the flour.
Place the mixture into a piping bag with a star tip. This tip will give the ‘ridges’ to the biscuits but you can pipe the biscuits without it for a smoother bake. Pipe the biscuits onto the tray – either in lines or in swirls.
Bake in the oven for 15 minutes (or until golden) and allow to cool completely.
To make the buttercream icing simply beat together the soft butter and icjng sugar. Taste and if not sweet enough, simply add some milk and then add some more icing sugar.
For the finished biscuit – take one line/swirl and spread a thick layer of buttercream over the bottom (the flat side of the biscuit) and press the base of another biscuit to it. Melt the dark chocolate and dip each end of the biscuit in the chocolate and leave to set on a wire rack.
Alternative – if you would like chocolate biscuits, substitute 2oz of flour for 2oz of cocoa powder. You can also add some jam to the biscuits with the buttercream before sandwiching together.
Makes about 16-20 biscuits.
