Hello there lovely people, regular readers will know just how fond I am of Cookies! So it should come as no surprise that I also love biscuits and all variations in between. Actually what is the difference between Cookies and Biscuits? Anyway I digress – these Chocolate Dipped Viennese Fingers definitely fit in the biscuit category (whatever that is??!!).
The Chocolate Dipped Viennese Fingers have a light, buttery crumb, which is complemented by the high quality chocolate dipped ends. This is definitely not a biscuit that I would dunk!
I also made some Viennese Swirls, which had their bases dipped in chocolate. Oh my, the biscuity, chocolatey, deliciousness in the shape of a swirl. Both Viennese fingers and swirls look so pretty. I imagine them adorning high tea cake stands, alongside scones and little triangle sandwiches with their crusts cut off! Oh hang on, is that the Ritz on the phone putting in an order? As if!!!!!
These fingers and swirls are piped, using the largest star tip you can get your hands on! Because they literally take moments to cook and cool, then you can get a-dunking in the gorgeous melted chocolate. If you have children in the house you will instantly have them in the kitchen the minute you start dunking! I guarantee it!!!
In fact I made 6 swirls and 19 (so annoying that it wasn’t 20!) fingers yesterday and they’ve all gone. Next time I’ll make a double batch – or hide them!!! That kinda goes against the sharing theme of this blog – oops! Looks like a double batch then.
Anyway, let me show you how I made these –
Recipe : Makes Approx 30 Fingers
200g/7oz Unsalted Butter – very soft
50g/2oz Icing Sugar
15g/ 1/2oz Corn Flour (also known as corn starch)
1tsp Vanilla Extract – I use Nielsen-Massey
100g/4oz Self-raising White Flour
100g/4oz Plain White Flour
150g Milk Chocolate – I used Green and Black’s as it has 37% Cocoa, most chocolate bars have 20%-25%
Method : Piping bag fitted with a large star tip.
Preheat oven to 180C/165C fan.
Whisk together the very soft butter, icing sugar and salt until light and fluffy.
Note – as the finished mixture is piped, having very soft butter will make the piping easier.
Ensure your piping bag is fitted with a large star tip, Wilton #1M is ideal.
Either use parchment paper lined baking sheets or non stick – I used a combination of both.
Here’s how to pipe the Viennese Fingers in pictures –
Now if you fancy making the Viennese swirls, this is how you do it!
Place the swirls and fingers in the oven. Bake the fingers for 10 minutes and the swirls for 10-12 minutes. They are cooked when they have just turned golden.
As soon as the biscuits are baked remove from the oven. Leave to cool on the baking sheets for a couple of minutes and then, using a palette knife, move the fingers and swirls to a cooling rack.
Once cooled the fingers are ready for dunking in chocolate.
Place the Chocolate Dipped Viennese Fingers onto a baking sheet lined with parchment paper – DO NOT place back on the cooling rack as I did. I’ll show you why later!!!
For the swirls I used a spoon to cover the base of the swirl with melted chocolate and then left them to cool, upside down, on the cooling rack.
You now can present your Chocolate Dipped Viennese Fingers and Swirls!
I promised to show you what happened when I cooled the Chocolate Dipped Viennese Fingers on the cooling rack…..
Totally my fault and very embarrassing as my previous post stated the importance of reading through a recipe before you start. Guess what, if I’d read the recipe I’d have known to cool the chocolate dipped fingers on parchment paper. My bad!!!
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We had fun eating all of the broken biscuits. Since life isn’t always perfect, I try to make the most of everything. Having a laugh at mishaps, eating the spoils, it all makes memories.
Have you had an memorable baking mishaps??
Sammie xShare This