Viennese Fingers
Viennese fingers are a delicious biscuit choice because they’re buttery, light, and melt in your mouth with every bite. This classic Viennese biscuit recipe is not only tasty but also fun to make, especially when you can easily mix the ingredients using a Morphy Richards Mixstar for perfect results. The delicate texture and rich flavour of these biscuits make them a treat everyone will love!
Preparation time: 15 minutes
Cooking time: 10 minutes
Makes: 14-16
Ingredients:
- 200g softened, slightly salted butter
- 50g icing sugar
- 2 tsp vanilla extract
- 200g plain flour
- 2 tsp cornflour
- ½ tsp baking powder
- 50g milk chocolate
- 50g white chocolate
Method:
Step 1: Preheat the oven to 180°C and line two baking trays with parchment paper. In a large bowl, combine the butter and sugar using the Morphy Richards MixStar until the mixture is pale and fluffy. Add the vanilla extract and mix again until fully blended.
Step 2: Sift the flour, cornflour, and baking powder into the bowl, then gently fold it into the mixture with a spatula until fully combined. The dough should have a slightly tacky texture. Transfer the dough into a piping bag with a large star-shaped nozzle, working in two batches if needed.
Step 3: Pipe 10cm long and 1.5cm wide fingers onto the prepared baking trays, leaving 3cm of space between each one. Bake for 8-10 minutes, swapping the trays halfway through, until the fingers are pale golden and fully cooked. Let them cool on the trays for a few minutes before transferring to wire racks to cool completely.
Step 4: Melt the chocolate separately in heatproof bowls over a pan of gently simmering water, ensuring the bowls don't touch the water. Dip one end of the shortbread fingers into the milk chocolate and the other end into the white chocolate. Place them on baking parchment to set before serving.
Recipe by BBCGoodFood.
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