Almond Cacao Nib Shortbread Bars

Those of you who regularly read this blog, will probably know that I am a self confessed Cookie Monster. However, it is not just cookies I enjoy. For me, biscuits, cookies and shortbread all have an equal place in my heart. Well that was until I made these Almond Cacao Nib Shortbread Bars. Crunchy, flaked almond topped bars, studded with a deep, deep, slightly bitter chocolate flavour from the cacao nibs. Everything needed to satisfy a cookie craving.

FF Almond Cacao Nib Shortbread Bars
Almond Cacao Nib Shortbread Bars

Since receiving a tub of Cacao Nibs from Food Thoughts, I was interested to see how their flavour would transfer in the shortbread. Each nib is packed with an intense flavour. Similar to very good quality, high cocoa content chocolate. In fact, Cacao nibs are chocolate in its purest form before anything has been added to it. Each nib is a fermented, then roasted part of a cocoa bean. Resulting in the purest chocolate flavour.

FF Almond Cacao Nib Shortbread Bars
Almond Cacao Nib Shortbread Bars

While I am not a fan of very dark chocolate, these tiny nibs give just the right amount of flavour in this bake. Complimented by the almonds, each nib bursts with intense flavour on the tongue, without being cloying or overwhelming. In short, these shortbread bars are incredibly delicious and a satisfying treat.

FF Almond Cacao Nib Shortbread Bars
Freshly baked Almond Cacao Nib Shortbread Bars

As each shortbread bar is a substantial size, smaller squares may be created by cutting each bar in half. Small shortbread squares would be perfect for serving with Afternoon Tea. While the individual bars fit happily into packed lunch boxes. Whichever way you cut and serve this shortbread, be sure to share it. Introducing new flavours into a bake is most definitely an experience not to be kept to yourself.

Recipe: Almond Cacao Nib Shortbread Bars

200g/7oz Unsalted Batter at room temperature

100g/4oz Caster Sugar – plus 1tbs extra for topping

1/4tsp Sea Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Ground Almonds

50g/2oz Semolina

150g/5oz Plain White Flour

50g/2oz Cacao Nibs – I use Food Thoughts available at Sainsburys, Waitrose and Ocado

25g/1oz Flaked Almonds

Method: Preheat oven to 170C/150C fan, gas mark 3.5

Butter and line a 28 x 20 x 5cm (12″ x 8″ x 2″) Swiss roll tin with baking parchment.

  • Into a large bowl add the butter, sugar and salt.
  • Whisk together until pale and creamy.
  • Add the vanilla extract and whisk to incorporate.
  • Sift in the plain flour and then add the ground almonds, semolina and cacao nibs.
  • Mix together until just combined.
FF Almond Cacao Nib Shortbread Bars
Preparing the shortbread.
  • Spoon the shortbread mixture into a prepared tin. Press out, using the back of a metal spoon, so that the mixture evenly fills the tin.
  • Dock the shortbread all over with a fork.
  • Sprinkle over the additional tablespoon of sugar and evenly scatter over the flaked almonds.
FF Almond Cacao Nib Shortbread Bars
Almond Cacao Nib Shortbread Bars ready for the oven.
  • Place the shortbread into the centre of a preheated oven and bake for 35-45 minutes. If you find that the almonds are browning too quickly, either reduce the heat and bake for a little longer, or cover the top of the shortbread with aluminium foil.
  • When golden all over and semi-firm to the touch the shortbread is baked.
  • Once baked remove the shortbread from the oven and allow to cool for 10 minutes in the tin.
FF Almond Cacao Nib Shortbread Bars
Golden baked shortbread.
  • After the cooling period slice the shortbread into 12 bars. Cut across the middle, then down the width, forming 4 squares. Follow by dividing each square into 3. To create 24 squares, simply cut across the middle at 4 even (8cm) spaces.
  • Leave the shortbread to fully cool in the tin.
  • Once cooled, use a palette knife to help lift out the shortbread. Because the shortbread has already been cut it is more flexible and therefore unlikely to crack, when removing from the tin.
FF Almond Cacao Nib Shortbread Bars
Sliced, cooled Almond Cacao Nib Shortbread Bars

Serve with a hot drink. Unsurprisingly these bars go well with coffee, tea and of course, hot chocolate.

Store in an airtight container for up to one week. Since these bars improve in flavour after a day, dare I suggest you hide the tin? It’s only for a day 😉.

If you have enjoyed this recipe for Almond Cacao Nib Shortbread Bars you may also like these:

Cherry Bakewell Cookies

FF Almond Cacao Nib Shortbread Bars
Cherry Bakewell Cookies

Blueberry Lemon Shortbread Cake Bars

FF Almond Cacao Nib Shortbread Bars
Blueberry Lemon Shortbread Cake Bars

Multi Millionaires Shortbread Squares

FF Almond Cacao Nib Shortbread Bars
Multi Millionaires Shortbread Squares

While biscuits and shortbreads are readily available in the shops, there are advantages to making your own at home. Firstly and most importantly, the flavour is far superior to their mass produced equivalents. Furthermore flavour combinations that cannot be bought, are easily made at home. Finally, unless you live close to an artisan bakery, where each product is made with love and care, baking at home is a pleasure. Since you know exactly what ingredients have gone into your bake, including the love with which they are made.

Sammie xx

Food Thoughts sent me the cacao nibs to try. All opinions, content and photography are my own. No part of this post may be reproduced or copied without the specific, written permission of the owner. Please see my Disclosure Policy .

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Peppermint Sparkling Snowflake Cookies

Regardless of presents, food and glittering tinsel, only one thing makes Christmas Day itself perfect for me. Snow! Beautiful thick white flakes, falling from the sky, erasing the landscape and brightening our days. In mere hours, falling snow turns our environment into a Winter Wonderland. Alas, it is rare that we experience a White Christmas. So, to ensure some Sparkling, I have made these Peppermint Sparkling Snowflake Cookies.

FF Peppermint Sparkling Snowflake Cookies
Peppermint Sparkling Snowflake Cookies refreshingly beautiful.

While these cookies do not taste of snow, they are cooling and refreshing, due to the peppermint flavour. Added to both the cookie and icing, the taste is balanced by the buttery flavour of the cookies. Perfect for serving after a large meal, these sparkling wonders are not at all heavy.

FF Peppermint Sparkling Snowflake Cookies
Peppermint Sparkling Snowflake Cookies each as individual as real snowflakes.

Cookie swaps are a common tradition in the U.S. and Canada. Everyone bakes up batches of their festive, Holiday cookies and then shares them with neighbours, friends and work colleagues. What a brilliant idea! Not only is there a whole lotta love baked into each cookie, new recipes and different flavours are swapped and shared.

Now that’s a tradition I’d happily see start over here!

FF Peppermint Sparkling Snowflake Cookies
Peppermint Sparkling Snowflake Cookies perfect for sharing.

Baking and icing these cookies is really so much fun. Since no two snowflakes are the same, you can really let your creative juices flow whilst decorating them. The semi-hard royal icing won’t break any teeth, yet it will set hard enough for these cookies to be stacked together. Perfect for packing into festive cellophane bags, tied with ribbon. Resulting in a beautiful edible gift, that anyone would be happy to receive.

FF Peppermint Sparkling Snowflake Cookies
Peppermint Sparkling Snowflake Cookies simply stunning.

My friend Liz, over at Teta Lizza’s Kitchen, baked a huge batch of cookies last year to take into work. She presented them so beautifully in a gorgeous basket. The overall effect was not only amazing to look at, but also incredibly enticing. I wanted to put my hand through the screen and grab a handful one, of her fantastic bakes. Why not pop over to her beautiful website, where you’ll find her love of sweet things inspires some incredible cookies?

Recipe: Peppermint Sparkling Snowflake Cookies makes 15-20

225g/8oz Unsalted Butter softened

150g/5oz Caster Sugar

1/4tsp Salt – I use Maldon

1tsp Vanilla Extract – I only use Nielsen-Massey extracts

1tsp Peppermint Extract

1 Whole Large Free Range Egg

275g/10oz Plain White Flour

For the icing:

200g/7oz Sifted White Icing Sugar – or royal icing sugar

2tsp Meringue Powder (omit if using royal icing sugar)

2tsp Peppermint Extract

Silver balls and edible white glitter

You will also need a snowflake shaped cookie cutter approximately 10cm wide from tip to tip. A star cutter would also be effective.

Method: Preheat the oven to 170C/150C fan, gas mark 3.5

  • First of all, line 3 large baking trays with baking parchment.
  • Next, in a large bowl whisk together the butter, sugar and salt until pale and creamy.
  • Now add the whole egg, vanilla and peppermint extracts and whisk to fully combine.
  • Sift the flour into the bowl and then stir with a spoon until the mixture comes together in large clumps.
  • Wipe the worktop with a clean, wet cloth and then lay over a good sized piece of cling film. The wet worktop will cause the cling film to ‘stick’ and stay in place.
  • Using your hand, bring the dough together and tip out on to the cling film.
  • Form the dough into a disc shape and then wrap in the cling film.
  • Now place the dough into the fridge and chill for at least an hour.
  • On a lightly floured worktop, roll out the chilled cookie dough to approximately 1/4 inch/7mm thick. Note – the dough gets stickier the warmer it becomes. Use a dusting of flour to keep it moving, whilst rolling out.
  • Cut out the cookies, placing them on the lined baking trays, spaced well apart. I placed 3 cookies on each tray.
  • Place the baking trays into the preheated oven and bake for 15-20 minutes. Rotate the baking trays halfway through baking. This ensures an even bake.
  • While the first batch of cookies are baking, pull together the leftover cookie dough, wrap and place back into the fridge.
  • The cookies are baked when they are golden in colour.
  • Remove the cookies from the oven and allow to firm up for a couple of minutes, before transferring to a cooling rack.
FF Peppermint Sparkling Snowflake Cookies
Cutting, baking and cooling the Peppermint Sparkling Snowflake Cookies
  • Allow the baking trays to cool completely then, flip over the baking parchment.
  • Remove the cookie dough from the fridge, roll out and cut out the remaining cookies. Bringing the pieces of cookie dough together and re-rolling, until it is all used up.
  • Bake the cookies as before.
  • Allow the cookies to cool completely before icing.
  • Preparing the peppermint icing:
  • While the cookies are cooling prepare the icing to decorate with.
  • Into the bowl containing the sifted icing sugar, add the meringue powder (not neccesary if using royal icing).
  • Next add 2 teaspoons of peppermint extract and enough cold water 2-3 tablespoons to form a thick paste.
  • Transfer the icing to an icing bag fitted with a small, round writing nozzle. Alternatively, use a disposable icing bag, just prior to icing snip the very end off to leave a small hole.
  • Icing the cookies: – 
  • Note – have a butter knife, cocktail stick, kitchen roll and decorations to hand prior to starting.
  • Touch the tip of the icing bag to the cookie, keeping even pressure on the bag, pipe a line across the cookie. Effectively drawing a line from one point to its opposite. Repeat, until you have a criss-cross design. Place a silver ball in the centre and the cookie is decorated. To continue decorating, starting at a smaller point on the edge, touch the tip of the piping bag to the cookie and pipe a star shape. Joining to the already piped criss-cross lines. Finish by adding final detail to the points of the cookie. Add silver balls to create different finishes on each snowflake cookie. Please see the photos for reference.
FF Peppermint Sparkling Snowflake Cookies
Making the icing and decorating the Peppermint Sparkling Snowflake Cookies
  • Decorating tips – use a butter knife to remove accidental/dripped/wobbly icing. Ensure the silver balls are added before the icing sets, so that they stick. To fill in a piped star, pipe icing inside the already piped lines, then use a cocktail stick to spread it to the edges.
  • Finally, dust the iced cookies with edible glitter and allow to set.
FF Peppermint Sparkling Snowflake Cookies
Sparkling Cookies under the spotlights in the kitchen.

These Peppermint Sparkling Snowflake Cookies are almost hypnotic, with their beautiful sparkle, under the spotlights in our kitchen!

Store the cookies for up to one week in an airtight container.

Serve with a smile and for an indulgent treat a whipped cream topped hot chocolate 😉.

If you have enjoyed the recipe for these Peppermint Sparkling Snowflake Cookies you may also like these:

Chocolate Christmas Pudding Cookies

FF Peppermint Sparkling Snowflake Cookies
Chocolate Christmas Pudding Cookies

Cream Cheese Pastry Mince Pies

FF Peppermint Sparkling Snowflake Cookies
Cream Cheese Pastry Mince Pies

Sparkling Snowflake Cake

FF Peppermint Sparkling Snowflake Cookies
Sparkling Snowflake Cake

Christmas is such a special time of the year. I’m fairly sure that it didn’t snow when the baby Jesus was born. Similarly I cannot imagine Mary and Joseph wishing for snow! Yet for me, snow on Christmas Day, really is the icing on top of the cookie!

I wish you all a very Happy Christmas and hope that you will take time, during the exciting festivities, to remember the real reason we celebrate it.

Sammie xx

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Crunchy Vanilla Shortbread

Well, we certainly have our ‘Indian Summer’. It is a gloriously sunny day, with a gentle breeze blowing, stopping the late summer air turning stuffy. Windows are open and I can only imagine how many days like today we have left, this year. In celebration of the beautiful weather I decided to make some Crunchy Vanilla Shortbread, to have, sitting in the sun, with a cup of tea.

FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread perfect with a cup of tea.

I love the month of September, as summer’s hold loosens and hazy, low sunlight filters through the trees. Sitting in the garden, simply listening to the birds, or watching the bees and butterflies busily go about their way. It really is the month where it’s warm enough to still enjoy being outside, without piling on the layers.

FF Crunch Vanilla Shortbread
Crunchy Vanilla Shortbread perfect picnic food!

Of course this delicious Crunchy Vanilla Shortbread can and should be enjoyed anytime of the year. It just feels very luxurious to sit outside, mid September, with the sun warming my face and my cup of tea not getting cold!!

FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread perfect to make and take to work.

Whilst I have other shortbread recipes here and here, my Crunchy Vanilla Shortbread is a traditional version. By that I mean it follows the 3-2-1 rule. 3 parts flour, 2 parts butter and 1 part sugar. However, I have added a tiny pinch of salt and some vanilla bean extract. I adore the flavour of vanilla and in this shortbread it tempers the sweetness of the demerera sugar and balances the caramel flavours.

FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread a delightful treat.

For ease, this shortbread is baked in a tin, where it is simply pressed in and baked. No rolling out, chilling or cutting out required. It took less than 10 minutes to prepare and a further 30 minutes to bake. If you have visitors turn up, out of the blue, you could easily have this baking in the oven, by the time your guests have been settled and the kettle put on!

Sometimes it’s nice to have a simple recipe to hand, for when the occasion arises.

Recipe: Makes Crunchy Vanilla Shortbread

185g/6oz Unsalted Butter – plus a little extra for greasing the tin

75g/3oz Demerera Sugar – plus 1tsp for sprinkling on top

1tsp Vanilla Bean Paste – I use Nielsen-Massey

1/8th tsp Salt – I use Maldon

270g/9oz Plain White Flour

Method: Preheat the oven to 190C/170C fan, gas mark 5

  • Add the sugar, butter, salt and vanilla extract to a bowl.
  • Beat until the butter is pale and creamy.
  • Add the flour and mix with a spoon until you have a dough.
  • Line a lightly buttered, 20cm x 28cm x 5cm (8″ x 11″ x 2″) swiss roll tin with baking parchment.
  • Tip the shortbread dough into the tin and press gently with your fingers until the dough completely covers the tin base evenly.
FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread dough ready to be docked and sprinkled with sugar before baking.
  • Dock the shortbread dough with a fork – this will prevent it from rising too much during baking.
  • Sprinkle over the reserved teaspoon of sugar. This really does make the shortbread sparkle once baked.
  • Place the tin in the middle of the oven and bake for 30 minutes, or until the shortbread is golden and has a set crumb.
  • Once baked remove the shortbread from the oven.
  • Score a line halfway through the length of the cooked shortbread, then score 7 strips – creating 14 Crunchy Vanilla Shortbread fingers.
  • Allow the shortbread to cool in the tin.
FF Crunch Vanilla Shortbread
Golden Crunchy Vanilla Shortbread scored and cooling.
  • Scoring the shortbread whilst it is hot makes it much easier to break into fingers once cooled. I’ll be honest I did have a couple of shortbread fingers break, they were my testers 😉.
  • Once cooled lift the shortbread out of the tin, using the baking parchment and break into individual fingers.

Store the shortbread in an airtight tin for up to 5 days, if it lasts that long!

FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread see how it sparkles in the sunlight.

Serve this deliciously Crunchy Vanilla Shortbread with a good cup of tea or coffee. That said, these shortbread fingers would also pair very nicely with my Very Vanilla Ice Cream.

If you have enjoyed the recipe for Crunchy Vanilla Shortbread you make also like these:

Vanilla Fudge Chocolate Brownies

FF Crunchy Vanilla Shortbread
Vanilla Fudge Chocolate Brownies.

Cherry Bakewell Cookies

FF Crunch Vanilla Shortbread
Cherry Bakewell Cookies

Chocolate Heart Cookies

FF Crunchy Vanilla Shortbread
Chocolate Heart Cookies.

I hope you are enjoying the last of the summer wherever you are.

I shall remember to look back at these photographs, in the midst of winter, to remind me of the warmth of the sun in summer.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast. Why not check on elderly neighbours, just pop in to make sure they have enough to drink and maybe stay for a cuppa and a natter? You could always take some home baked treats round?

Food always tastes better when it is shared.

Sammie xx

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Salted Caramac Centre Toffee Cookies

Hello, I have a super, special treat for you today, my Salted Caramac Centre Toffee Cookies.

Salted Caramac Centre Toffee Cookies are so easy to make and such a treat to eat. Whipped, light, salted Caramac ganache, with a sprinkle of honeycomb dust, sandwiched between two toffee cookies. Oh and then finished with a dark chocolate drizzle. A complete flavour festival ready for you to bite into!

FF Salted Caramac Centre Toffee Cookies

    Salted Caramac Centre Toffee Cookies a flavour party in your mouth!

I love eating these sandwich cookies and that comes from someone who, until now, did not have a single salted caramel recipe on here. I didn’t jump on the bandwagon, I barely like caramel, why would I add salt to it?

FF Salted Caramac Centre Toffee Cookies
Salted Caramac Centre Toffee Cookies perfect with Afternoon tea or morning coffee.

So there’s a toffee cookie base with swirled, salted Caramac ganache on top, a sprinkle of honeycomb dust, topped with another toffee cookie and finished with a chocolate drizzle. That’s how these cookies stack up and believe me, they are a beautifully light, indulgent treat!

FF Salted Caramac Centre Toffee Cookies
Salted Caramac Centre Toffee Cookies with Wright’s Baking.

More like sandwich biscuits, these Salted Caramac Centre Toffee Cookies are perfect on their own, or with a relaxing cup of tea or coffee.

Each packet makes 8-10 good sized cookies, as can be seen below. I dipped each cookie in dark chocolate, so that one half was completely encased. Then I added delicious mini pieces of fudge (which I bought from Asda – in the baking aisle).

FF Salted Caramac Centre Toffee Cookies
Chocolate Dipped Fudge Topped Toffee Cookies delicious.

As you can see there are different ways to bake using the Toffee Cookie Mix.

For the smaller sandwich cookies I baked them a little longer as I wanted them to be crisper, more like a biscuit and able to hold the delicious salted Caramac ganache in the centre.

Recipe: Makes 8 Salted Caramac Centre Toffee Cookies

1 Packet Toffee Cookie Mix – available online from Wright’s Baking

25g Unsalted Butter – I melt mine and allow it to cool

30mls Water as specified on the packet although I used 40mls

1 Cadbury’s Crunchie Bar

50g/2oz Caramac Buttons

50ml Double Cream

Very small pinch 1/8tsp Sea Salt – I use Maldon

50g Dark Chocolate

Method: Preheat the oven to 180C/160C fan, gas mark 3

  • Line 2 large baking trays with non stick silicone mats, or baking parchment.
  • Make the cookie mix up according to the packet instructions, including the extra water.
  • Using a small, truffle sized scoop, or a teaspoon, scoop 16 equal mounds of cookie dough, placing them spaced well apart on the baking trays.
  • Place them in the preheated oven and bake for 15 minutes. This allows them to bake into firmer biscuits, perfect for holding the delicious centre.
  • Rotate the baking trays halfway through the bake time to give an even bake.
  • Remove the cookies after 15 minutes of baking and allow to cool completely on the baking tray.
FF Salted Caramac Centre Toffee Cookies
Toffee Cookies before and after baking.
  • Whilst the cookies are cooling, make the ganache – place the Caramac buttons and double cream in a heatproof, microwaveable bowl. Heat on medium for 1 minute in the microwave, remove stir and heat for 30 seconds more, or until the Caramac when stirred, fully melts and mixes with the cream. Cover the bowl in cling film and place in the fridge to chill.
  • Once the cookies are cooled remove, using a palette knife and place on a cooling rack.
  • Pair the cookies up with similar size/shape partners. Line them up and turn one cookie over so that it is flat side up.
  • Using a rolling pin bash the Crunchie bar inside its packet so that the honeycomb comes away from the chocolate. You want golden dust not chunks! Open the packet and tip the contents into a bowl.
  • When the ganache is cold, but still liquid add the salt. Whisk the liquid ganache until pale, fluffy and able to hold its shape.
FF Salted Caramac Centre Toffee Cookies
Whipped Salted Caramac Ganache.
  • Fit a piping bag with a large star tip – I use Wilton #1M and fill the bag with the whipped ganache.
  • Pipe swirls of salted Caramac ganache on 8 of the upturned cookies and then sprinkle with golden honeycomb dust from the Crunchie bar – the chocolate and honeycomb that’s left is great sprinkled on a whipped cream topped hot chocolate 😉.
FF Salted Caramac Centre Toffee Cookies
Salted Caramac Centre Toffee Cookies piped, tops and drizzled with dark chocolate.
  • Pop the other toffee cookie on top.
  • Break the dark chocolate up, heat in a microwaveable bowl until melted.
  • You can either drizzle the chocolate over the cookies with a spoon, or for a cleaner finish, pour the melted chocolate into a small, disposable piping bag. Snip off the very end a pipe zig zag lines across the top of the Salted Caramac Centre Toffee Cookies.
  • Allow the chocolate to set.
FF Salted Caramac Centre Toffee Cookies
Salted Caramac Centre Toffee Cookies these won’t last long!

I chilled these delightful cookies in the fridge before serving. It allows the ganache to firm up and then, when eaten, the centre really does taste like ice cream!

To store, should you have any left over, keep in an airtight container, in the fridge.

In fact I am certainly going to make a double batch of these next time. There are 5 of us here at home and sharing is important. It’ll only take a few extra minutes to make 16 Salted Caramac Centre Toffee Cookies 😉.

If you have enjoyed these Salted Caramac Centre Toffee Cookies, here are some other recipes you may also like:

Toffee Cookie Cups

FF Salted Caramac Centre Toffee Cookies
Toffee Cookie Cups using the same Wright’ Baking mix.

Caramac Caramel Cookies

FF Salted Caramac Centre Toffee Cookies
Caramac Caramel Cookies so good!

Chocolate Vanilla Viennese Finger Biscuits

FF Salted Caramac Centre Toffee Cookies
Chocolate Vanilla Viennese Finger Biscuits with a white chocolate ganache filling.

This week has been #BiscuitWeek on Twitter, I’m not sure where else, as it’s always biscuit week here at Feasting is Fun!

I hope I’ve inspired you to be creative with your cookies, or biscuits. In my mind there isn’t a difference, however, I’m happy to be proven wrong.

Whatever you are baking, making and creating in your kitchens, I hope you have fun. Enjoy feasting with family and friends as we bid a sad farewell to the Summer, here in the South East of England and welcome Autumn The Most Beautiful Season.

Sammie xx

Wright’s Baking provided the mix for this recipe, all opinions, views, content and photography are my own. Please see my Disclosure Policy.

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Chocolate Vanilla Viennese Finger Biscuits

Chocolate Vanilla Viennese Finger Biscuits sandwiched together with a light, white chocolate ganache. These light, melt in your mouth biscuits are perfect for an Afternoon Tea treat.

FF Chocolate Vanilla Viennese Finger Biscuits.
Chocolate Vanilla Viennese Finger Biscuits perfect for Afternoon Tea.

The first time I made Chocolate Dipped Viennese Fingers was an experience, shall we say. It was relatively early on in my blog and in my wisdom I decided to set the dipped Viennese biscuits on a cooling rack!

Most of them stuck. Badly.

I had a kitchen full of broken biscuits and managed to salvage just enough for a decent photograph.

FF Chocolate Vanilla Viennese Finger Biscuits
Chocolate Vanilla Viennese Finger Biscuits far more remained intact this time!

These light, meltingly delicious Chocolate Vanilla Viennese Finger Biscuits are so yummy and are my wonderful hubby’s favourite.

As part of the #GBBOTwitterBakeAlong run by Jackie Heaton and Rob Allen, both amazing bakers and huge encouragers, I wanted to really make an effort. Each week will have a different theme, this week’s being biscuits.

Now we all know I am a self confessed Cookie Monster. In fact I think our whole family are. When I was younger my Grandad would bring my youngest Auntie, my sister and I a cup of tea, in bed, every morning. No one made tea like my Grandad. Anyway we would always get three biscuits, which we would swap so that we had our favourites – I still cannot understand the appeal of custard creams, but each to their own.

FF Chocolate Vanilla Viennese Finger Biscuirs
Chocolate Vanilla Viennese Finger Biscuits the perfect way to start my day.

Ever since I was little, staying in the comfort and security of my grandparents home, that was my routine. It still is. I can miss breakfast and lunch, so long as I’ve had a cup of tea and a biscuit or cookie first thing in the morning. It is the one thing I would not choose to ever give up. It is part of my morning routine, so much so, that when I was in hospital last year see here, I would save my packet of 3 biscuits given out with the hot chocolate in the evening, so that I could have them with my morning tea.

Growing up, although my Grandma was an accomplished cook, I cannot recall her making biscuits. For me though, it was the very first skill I mastered in the kitchen. These days I tend towards lazy cookies rolled into balls, or scooped with an ice cream scoop. So to actually pipe biscuits, make a ganache and sandwich them together, well that’s a first for me – not the piping, I’ve definitely never made sandwiched biscuits.

I made and baked one batch of my Chocolate Dipped Viennese Fingers and then tweaked the recipe to make a chocolate version. There’s a tiny bit more icing sugar in the chocolate finger biscuits as I wanted to offset any bitterness from the cocoa.

FF Chocolate Vanilla Viennese Finger Biscuits
Chocolate Vanilla Viennese Finger Biscuits perfectly presented.

Tomorrow morning, I will have a luxury start to my day. A Chocolate Vanilla Viennese Finger Biscuit to accompany my morning cup of tea!

Recipe: Makes 18-24 Chocolate Vanilla Viennese Finger Biscuits

200g/7oz Very Soft Unsalted Butter

60g/5.2oz Icing Sugar – sifted

Pinch 1/8tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

15g Corn Flour – approx 1tbsp

50g/2oz Cocoa Powder

50g/2oz Plain White Flour

100g/4oz Self Raising White Flour

100g/4oz White Chocolate – for dipping the ends of the biscuits

100g/4oz Dark Chocolate – for dipping the ends of the biscuits

For the white chocolate ganache:

100g/4oz White Chocolate

100mls Double Cream

Method: Preheat the oven to 180C/160C fan, gas mark 4

  • Line 2 baking trays with non stick silicone mats or baking parchment.
  • Whisk the butter until it is very soft and pale – approx. 5 minutes.
  • Add the sifted icing sugar and vanilla extract and continue whisking for 2 minutes.
  • Next sift in the cocoa powder. Whisk for a further 2 minutes until the mixture is a dark, chocolatey brown colour.
  • Sift the corn flour, plain and self raising flour into the bowl.
  • Using a metal spoon mix the ingredients together until the are just combined, with no visible white streaks present.
  • Fit a large piping bag with a large, Wilton #1M star tip.
  • Fill the piping bag with the soft, chocolate biscuit dough.
  • Pipe 3″/7-8cm lengths of biscuit dough on to the lined baking tray.
FF Chocolate Vanilla Viennese Finger Biscuits
Piped Chocolate Vanilla Viennese Finger Biscuits ready for the oven.
  • Place both trays of piped biscuits in the centre and lower part of the oven.
  • Bake the biscuits for 12 minutes. They will be firm to touch and may have spread a little.
  • Once baked remove the biscuits from the oven and allow to cool completly on the tray.
FF Chocolate Vanilla Viennese Finger Biscuits
Chocolate Vanilla Viennese Finger Biscuits beautifully baked.
  • Whilst the biscuit fingers are cooling it is worth making the White chocolate ganache that will be piped on the underside of the fingers and used to sandwich them together.
  • In a heatproof, microwaveable jug add the white chocolate and double cream.
  • Zap for 1 minute on medium power.
  • Remove from the microwave and stir. If there are still lumps of unmelted chocolate, pop it back in for a further 30 seconds on medium.
  • Stir the ganache until the melted white chocolate is fully mixed into the cream.
  • Whisk the ganache to cool it and continue whisking until the ganache thickens and becomes airy – today it was so warm that I wasn’t able to get the ganache to solidify.
FF Chocolate Vanilla Viennese Finger Biscuits
Whisk the ganache until it is cool and thickened.
  • If the weather is cool the thickened ganache can be scooped into a piping bag with a medium round tip fitted – I poured the ganache into a disposable piping bag, which I then sealed with an elastic band and I placed it into the coldest part of the fridge until it had thickened.
  • Whilst the ganache was cooling I melted both the dark and white chocolate in small heatproof, microwaveable bowls.
  • Dip the chocolate fingers into the white chocolate and the vanilla fingers into the dark chocolate. Lay the dipped biscuit fingers on to anon stick silicone mat or baking parchment.
  • Not all of the biscuit fingers will be dipped in chocolate, that’s fine it is nice to have a variety.
  • Once the ganache has firmed up to piping consistency, think buttercream, then you are ready to assemble your biscuits.
  • Pipe a line of white chocolate ganache down the length, flat side upper, of one biscuit.
  • Place a similar sized biscuit on top and set aside.
  • Continue until all of the biscuits are sandwiched together.
FF Chocolate Vanilla Viennese Finger Biscuits
Chocolate Vanilla Viennese Finger Biscuits sandwiched together with ganache.
  • NOTE: Due to the fragile, melting nature of the Viennese biscuits, it is inevitable that some will break. I thoroughly enjoyed ‘taste testing’ the few breakages with our 2 daughters!
  • I ended up with 18 perfectly sandwiched biscuits.
  • Due to the heat I popped all the filled biscuits on to a baking tray and placed them back into the fridge to set, before taking the photographs.

To store I placed the Chocolate Vanilla Viennese Finger Biscuits into a shallow tin and place them back in the fridge. With temperatures set to rise over the next few days, assuming they last that long 😉, they will keep for up to 4 days in the fridge.

FF Chocolate Vanilla Viennese Finger Biscuits
Chocolate Vanilla Viennese Finger Biscuits ooh I bet you go back for seconds!

Serve on a pretty plate, adorned with flowers from the garden. These Chocolate Vanilla Viennese Finger Biscuits are perfect with afternoon tea, or morning coffee.

If you have enjoyed these Chocolate Vanilla Viennese Finger Biscuits here are some other recipes you may like:

Apricot Oat Crumble Cookies

FF Chocolate Vanilla Viennese Finger Biscuits
Apricot Oat Crumble Cookies

Bakewell Shortbread Bars

FF Chocolate Vanilla Viennese Fingers Biscuits
Bakewell Shortbread Bars

Lemon Drizzle Cake Bars

FF Chocolate Vanilla Viennese Finger Biscuits
Lemon Drizzle Cake Bars

Sitting together with friends over a mid morning coffee, or with family for afternoon tea, doesn’t have to be a formal occasion. Yet when a little extra effort is made, for example, adding the rose to the centre of the plate, it really lifts the occasion.

All food should be feasted on and enjoyed, not just eaten for the sake of it (unless circumstances, for example illness, dictate otherwise). Food shared, tastes better and eating with company can be more fun.

Make the most of what’s left of the summer to eat outside. Watching the butterflies, listening to the birds, bees and ruffling leaves of the trees, adds an extra element of fun to our feasting.

Sammie xx

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Oat Chocolate Chip Cookies

So, if you’ve spent a little time on this blog, you’ll know that I am a self confessed Cookie Monster. Cookies are my favourite go to sweet treat. Maybe that’s why there are 21 cookie recipes on here??!! Anyway I try to keep on the oat/nut/fruit side of things but I craved CHOCOLATE! So I caved and made these unbelievably good Oat Chocolate Chip Cookies.

FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies perfect with chocolate milk.

They are so good!

FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies stacked high.

Oh yes I did. I totally stacked a piles of these very yummy Oat Chocolate Chip Cookies. Because what’s better than one cookie? A stack of them!

There you go, that’s my kind of maths 😉

Adding oats to cookies does two important things; it nudges them slightly more toward the healthier end of the nutritional spectrum and it gives them a wonderful, chewy, almost nutty flavour.

FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies perfect for sharing.

Now, you all know how much I love and adore my family. I have the best hubby in the world, who has all but given up his office, so that I can store baking equipment. Bundt tins take up a lot of room you know! Then there’s my Star and Snugs, our two gorgeous girls who, help me so much – cooking dinner, cleaning, vacuuming and much more. Last but definitely not least is our little man, who isn’t so little anymore so I’ll call him by his best friends nickname, Bob. He is growing into a loving and strapping lad who is always ready to help, especially fixing things. Bob has definitely inherited his paternal Grandad’s capability with his hands.

So you see I love them all – but – they also are cookie monsters. Which is fine I make food to be eaten, except out of this batch of 18 cookies I only ate 1. It didn’t help that I’d spent a few days in bed (see here ) after making these. Yes they bring me cups of tea, but as I’d ordered some shortie biscuits, which I love, they brought those with my hot drink. It was only a few days later, when I was able to venture downstairs that I realised they’d all gone!

FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies these have proved very popular!

I was sad for a teeny tiny moment and then very thankful and flattered that my lovely family had enjoyed them so much.

They are my biggest supporters, along with extended family and it really gives me a warm, fuzzy feeling inside knowing I’ve made them something that they  have really enjoyed. Being stuck in bed is not fun, knowing there is a tin full of cookies downstairs in the kitchen, helps me to feel that I am more present, than in reality I am.

Recipe: Makes 16-18 Oat Chocolate Chip Cookies

225g/8oz Soft Light Brown Sugar – I used Billingtons

150g/5oz Unsalted Butter- at room temperature

2tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg – plus

1 Large Free Range Egg Yolk

175g/6oz Plain White Flour

100g/4oz Plain Rolled Oats – not quick cook

1/2tsp Bicarbonate of Soda

Pinch of Salt

150g/5oz Milk Chocolate Chips or Chunks

50g/2oz Dark Chocolate 70% cocoa

Method: preheat the oven to 165C/150C fan, gas mark 3

  • Line 3 large baking trays with baking parchment.
  • Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
  • Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.
  • Sift in the flour, bicarb. salt and add the oats.
  • Add the chocolate chips.
  • Fold all the ingredients together until you have uniform cookie dough.
  • Using a medium sized ice cream scoop, or a spoon and your hands, scoop/roll 5cm/2″ ball of cookie dough and place onto the baking tray.
FF Oat Chocolate Chip Cookies
Cookie dough balls.
  • With slightly dampened fingers (it stops the cookie dough sticking to them), press down on each ball to flatten slightly.
FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies ready for the oven.
  • Place the baking trays in the centre and lower parts of the oven. I rotate mine halfway through baking.
  • Bake for 15-20 minutes. The cookies are baked when they have spread out and are golden brown.
  • Once bakes remove the cookies from the oven. They will still be very soft so leave on the baking trays to cool and set.
FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies baked and cooling on the tray.
  • Once cooled lift each cookie free of the baking parchment, use a palette knife to slide underneath the cookie first. Place the cookie back on the baking parchment.
  • In a heatproof, microwaveable bowl add the chopped/broken up dark chocolate.
  • Zap for 20 seconds in the microwave stirring after each heating session. When the chocolate is almost melted remove from the microwave and continue stirring until fully melted.
  • Pour the liquid chocolate into a small disposable piping bag.
  • Snip the very end of the piping bag off, creating a small hole.
  • Pipe swirls onto each of the cookies. Use all of the chocolate up, simply pipe over the swirls again.
FF Oat Chocolate Chip Cookies
Oat Chocolate Chip Cookies with swirls of dark chocolate.
  • Set the cookies to one side to allow the chocolate to cool and set.
  • Once the chocolate is set pop the kettle on, invite a neighbour round and spend some time chatting over a cup of coffee and delicious Oat Chocolate Chip Cookies.

In the United State and Canada where my friend Liz lives, they carry out cookie exchanges during the holiday season – usually from Thanksgiving through to Christmas. I love that idea! Baking up batches of cookies, sharing, swapping, making new friends, remembering old friends. In fact you should take a look at Teta Lizza website. Liz is an amazing cook and her attention to detail always leaves me impressed.

What do you think, should we have a cookie/biscuit exchange here?

Not because it’s ‘another American custom’ simply because it’s a great idea?

If you have enjoyed these Oat Chocolate Chip Cookies you may also like these:

Apricot Oat Crumble Cookies

FF Oat Chocolate Chip Cookies
Apricot Oat Crumble Cookies fruity and yummy

Caramac Caramel Cookies

FF Oat Chocolate Chip Cookies
Caramac Caramel Cookies delicious chewy bites of nostalgia.

Rolo Chocolate Cookies

FF Oat Chocolate Chip Cookies
Rolo Chocolate Cookies chewy bites of cookie heaven.

Thank you to everyone who reads this blog. I really do appreciate you. It’s been wonderful seeing all the bake photos that you have been putting up on Twitter and Instagram. Keep them coming and if you every have any questions about a particular recipe, either leave a comment, or probably for a quicker response send me a Tweet.

We have a 3 day bank holiday weekend coming up. Whatever your plans, i hope that they involve lots of smiles, laughter, fun and feasting with friends, family and neighbours.

Sammie xx

The lovely Renee at Bake Behaviour sent me some Billingtons sugar samples. This is not a sponsored post. All views, opinions, content and photographs are my own. Please see my Disclosure Policy.

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Cherry Bakewell Cookies

This post is Pink. Very Pink. And I make no apology for its pinkness, for one simple reason – Cherry Bakewell Cookies. Buttery, almond and cherry cookies, drizzled with almond flavoured icing. If you like Bakewell Tart you will love these cookies.

Cherry Bakewell Cookies
Not only are these Cherry Bakewell Cookies utterly delicious, they look so pretty too.

As I have been testing some baking equipment for British BakewareI knew I couldn’t pass up the opportunity to bake cookies, using their large baking tray. Actually those of you who regularly pop round here for a chat I mean read, will know I LOVE COOKIES. I really, really love cookies – and – please don’t hate me, I prefer nutty, fruity cookies over chocolate ones. If you love choccie cookies there’s a link at the bottom of the post. I’m so good to you 😉.

But before you click the link to the Chocolate Cookies, just have a peek at these delicious Cherry Bakewell Cookies.

Cherry Bakewell Cookies
Cherry Bakewell Cookies

Can you imagine biting into this crunchy, buttery, cookie that is filled with flaked almonds, cherries and drizzled with a perfect, not-too-sweet icing?

Have I tempted you to try these scrumptious Cherry Bakewell Cookies? Perfect with milk, or a cup of tea/coffee, especially as it is frrreeeezzzing outside today!

Cherry Bakewell Cookies
Delicate and delicious, these Cherry Bakewell Cookies are perfect any time of the day.

One of the reasons I enjoy baking, so much, is that I can whip up a batch of cookies or loaf of bread and I know exactly what has gone into making them. I also really enjoy sharing what I bake, beyond our home. By that I mean, surprising our neighbours with a gift of cupcakes, baking a gift to say thank you, or just because.

These cookies are incredibly easy to make. Once the cookie dough is made, it is rolled into logs, wrapped and chilled in the fridge and then sliced and baked when needed. You could even dispense with the almond drizzle, just add the almond extract to the creamed butter and sugar part of the recipe, so that these  retain that proper Bakewell taste and once baked these babies are ready to eat!

Recipe: Makes Approximately 20 Cherry Bakewell Cookies

225g/8oz Unsalted Butter at room temperature

150g/5oz Caster Sugar

225g/8oz Plain White Flour

1/4tsp Salt

1 Large Egg Yolk – I always use free range

1tsp Vanilla Extract

100g/4oz Flaked Almonds

100g/4oz Glacé Cherries roughly chopped

For the drizzle

200g/7oz Icing Sugar

1tsp Almond Extract

Tap water

Method:

In a large bowl add the butter, sugar and salt. Whisk until pale and creamy.

Add the egg yolk and vanilla extract (and the almond extract, if not making the drizzle). Whisk together until all the ingredients are combined.

Add the flaked almonds to one side of the bowl, then add the flour to the other side. Put the cherries on top of the flour and gently mix them in the flour with your fingers – this will stop the cherries sticking together and ensure they are distributed evenly throughout the cookie dough.

Cherry Bakewell Cookies

Mix all the ingredients together until they are thoroughly combined.

Cherry Bakewell Cookies
Yummy cookie dough!

Wipe the worktop with a clean damp cloth. Lay some cling film over the damp surface – it should stay in place.

Place half of the cookie dough onto the cling film and roll into a log shape approx 4cm/1.5″ diameter. Repeat with the other half of the cookie dough.

Cherry Bakewell Cookies
Cherry Bakewell Cookie dough log.

Place both cookie logs into the fridge to chill until firm – approx 1 hour.

When the cookie logs are firm enough to slice, preheat the oven to 175C/160C fan.

Remove the cookie logs from the fridge and slice into 1.5 cm discs.

Cherry Bakewell Cookies
Cherry Bakewell Cookies sliced and ready to bake.

I was testing this Large Baking Tray for British Bakeware however, I would advise lining any baking tray used with baking parchment.

Place the Cherry Bakewell Cookies onto the baking tray, allowing room between each cookie, as they do spread whilst baking.

Place into the oven and bake for 15 minutes. Do not bake for longer as the cookies will become too brittle once cooled.

Once baked remove from the oven.

Cherry Bakewell Cookies
Cherry Bakewell Cookies allow to cool on the baking tray for 15 minutes.

After 15 minutes cooling transfer the cookies to a cooling rack. I needed to use a palette knife to lift the cookies away from the tray. Lining with baking parchment will avoid scratching your trays.

When completely cooled the cookies are ready to be iced.

Place the icing sugar and almond extract into a bowl. Add tap water, a little at a time (I use a teaspoon to add the water), mixing thoroughly after each addition.

The icing is at the correct thickness when it can hold a figure of eight shape for a moment, when drizzled onto itself with a spoon.

Cherry Bakewell Cookies
Almond flavoured icing, ready for drizzling over the cookies.

You can drizzle the icing over the cookies with a spoon, or fill a disposable piping bag (or plastic freezer bag) with the icing. Snip the end (or corner of the bag), so that there is a small hole. Drizzle a pattern over each of the cookies.

Cherry Bakewell Cookies
Cherry Bakewell Cookies

Leave the icing to set on the cookies before storing in an airtight container.

Cherry Bakewell Cookies
Do you think you can stop at one?

Now invite some friends round for a cup of tea and a catch up and share these delicious Cherry Bakewell Cookies.

Alternatively pop some in a clear cellphone bag, tie with pretty ribbon and give away as gifts.

I am always hungrier when the weather turns cold. Are you?

If you like how easy these Cherry Bakewell Cookies are to bake, you will love these:

Lemon Shortbread Cookies

Chocolate Cookies

I hope you have lots of fun baking and sharing what you make!

Sammie xx

 

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Chocolate Dipped Viennese Fingers

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??!!).

Chocolate Dipped Viennese Fingers
Chocolate Dipped Viennese Fingers

 

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!

Chocolate Dipped Viennese Fingers accompanied by Viennese Whirls!
Chocolate Dipped Viennese Fingers accompanied by Viennese Swirls!

 

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!!!!!

Cup of tea anyone? Chocolate Dipped Viennese Fingers and Swirls.
Cup of tea anyone? Chocolate Dipped Viennese Fingers and Swirls.

 

These fingers and swirls are piped, using the largest star tip you can get your hands on! 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.

Chocolate Dipped Viennese Fingers and Swirls - that's a lot of biscuits munched!
Chocolate Dipped Viennese Fingers and Swirls – that’s a lot of biscuits munched!

 

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

1/8tsp Salt

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.

Add the vanilla extract and corn flour and whisk into the butter/sugar mixture.
Add the vanilla extract and corn flour and whisk into the butter/sugar mixture.
Sift both flours into the bowl.
Sift both flours into the bowl.
Mix all the ingredients until they just come together.
Mix all the ingredients until they just come together.
Scoop the mixture into a piping bag fitted with a large star tip - I've used a disposable piping bag.
Scoop the mixture into a piping bag fitted with a large star tip – I’ve used a disposable piping bag.

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 –

The mixture is quite stiff! Use one hand to guide the tip and the other to apply pressure to the bag. Squeeze....
The mixture is quite stiff! Use one hand to guide the tip and the other to apply pressure to the bag. Squeeze….
Keeping the pressure on the bag, pipe slowly, in a straight line.......
Keeping the pressure on the bag, pipe slowly, in a straight line…….
Continue piping until the finger is 10cm/4" long. Release the pressure on the bag and pull the tip away.
Continue piping until the finger is 10cm/4″ long. Release the pressure on the bag and pull the tip away.
Soo pretty! Keep a piped finger's width between each one as they spread a little whilst baking.
Soo pretty! Keep a piped finger’s width between each one as they spread a little whilst baking.

Now if you fancy making the Viennese swirls, this is how you do it!

Pipe a swirl, approx 5cm/2" across.
Pipe a swirl, approx 5cm/2″ across.
Pipe inside the swirl in a circular motion, until the circle is filled in. Bring the piping tip to the centre and release the pressure.
Pipe inside the swirl in a circular motion, until the circle is filled in. Bring the piping tip to the centre and release the pressure.

 

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.

Beautifully golden, cooked Viennese Fingers.
Beautifully golden, cooked Viennese Fingers.
A gorgeous, golden, Viennese Swirl.
A gorgeous, golden, Viennese Swirl.

 

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.

Chop the chocolate and place in a heat proof bowl.
Chop the chocolate and place in a heat proof bowl.
Melt the chocolate either over a double boiler, or if you're confident in the microwave - I nuked my chocolate and it was fine.
Melt the chocolate either over a double boiler, or if you’re confident in the microwave – I nuked my chocolate and it was fine.
Dip one end of the Viennese finger in the chocolate.
Dip one end of the Viennese finger in the chocolate.
Holding the biscuit in the middle dip the other end in the chocolate.
Holding the biscuit in the middle dip the other end in the 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.

The swirls are fine to cool, upside down, on the rack.
The swirls are fine to cool, upside down, on the rack.

 

You now can present your Chocolate Dipped Viennese Fingers and Swirls!

Ah soo pretty - Chocolate Dipped Viennese Fingers and Swirls.
Ah soo pretty – 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…..

Some of the biscuits stuck and broke when I tried to get them off!!!
Some of the biscuits stuck and broke when I tried to get them off!!!

 

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!!!

Still we had fun eating the broken fingers and they were amazing! Buttery, not too sweet and with delicious chocolate on the ends!

Have you had an memorable baking mishaps??

Sammie x

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