Fox's Viennese Milk Chocolate Dipped Fingers, 105g

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It is crucial to beat the dough mixture really well with the hand mixer, otherwise it will be impossible to pipe it out, even through a large nozzle. While the mixture shouldn't be close to melting, it does need to be smooth enough to create perfect Viennese fingers. Follow these step by step instructions to make Chocolate Dipped Viennese Fingers. There is no need for a piping bag or nozzle as the dough is too firm to pipe through the nozzle, use a kitchen fork to make decorative groves. The first wake-up call comes when you commence piping and find the dough is too stiff and doesn’t flow easily. Gently massaging the dough in the piping bag will soften it and also remove air bubbles that might create a vacuum. Another tip is to warm a steel piping nozzle before fitting it in the bag. Corn flour is finer than plain flour, so it gives the dough a finer finish than just plain flour. Again this adds to the melt-in-the-mouth texture, like the icing sugar, as well as giving them a slight crispness as they bake.

Preheat the oven to 190C fan before baking. Line a baking sheet with parchment paper (for a piping guide, use a pen to draw 7cm lines on the reverse of the paper). icing sugar - unlike caster or granulated sugar, the icing sugar has a smooth texture which helps achieve the right consistency for the biscuits When I think of an afternoon tea party, I think of sunny afternoons filled with joy and delicious bites that are washed down with some nice cups of tea. I have lots of finger food recipes for a fabulous party: Afternoon Tea Party Menu Ideas which are so good.

The second wake-up call is when you bake biscuits in the oven only to find the dough has spread horribly leaving you just as deflated as your delicate Viennese fingers. If this happens to you, subsequent batches will leave your nerves shot. This recipe makes 10-12 biscuits – the perfect amount for a little practice. Flour - Plain white flour or white spelt flour is fine. For an additional nutty texture try using Spelt Wholemeal flour. These buttery Viennese Fingers dipped in dark chocolate are surprisingly easy to make. There's no need for messy piping bags or nozzles. Roll the dough out into little fingers and make decorative markings with a fork before baking, dip them in melted dark chocolate when cooled. Purely optional, and not as common if you are using this recipe for Viennese Whirls, but something we think completes Viennese fingers nicely. Use a good quality chocolate of your choice. I use dark chocolate to omit the diary but milk chocolate is perhaps more common.

Unlike other shortbread recipes or recipes that use shortcrust pastry, there is no need to chill this dough before baking, in can go straight in the oven as soon as they fingers have been piped.

Chocolate - For a rich dark taste use dark chocolate with 79% cocoa solids. Milk chocolate is fine. Use a piping bag fitted with a large star nozzle to pipe out fingers of 5-6 cm in length onto a baking tray that is lined with parchment paper. And these Viennese Fingers or Viennese Shortbread Biscuits are the perfect addition here. They are incredibly delicious, elegant and decadent, and you won't believe how easily you can make them at home.

Chocolate dipped Viennese fingers are a staple in many biscuit tins. So too are these Melting Moments (Butter Biscuits) and these Hazelnut Melting Moments. Jump to:

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Sift in the flour and cornflour, add the vanilla extract and beat again for at least 2 minutes until you have a very soft mixture. While the Viennese Whirls are the more popular version of these biscuits, the Viennese fingers are even easier to whip up and need less ingredients too. They have a very similar texture to a shortbread biscuit , which is another popular treat in the UK. Jump to: