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Keebler Vienna Fingers, 14.2 oz Package (Pack of 3)

£9.9£99Clearance
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Use an electric mixer to beat the egg whites until soft peaks form. Slowly pour two tablespoons of sugar into the whites while the mixer is still beating. Continue until the mixture turns glossy, white, and stiff. Set aside. The biscuit dough itself is the same in a Viennese finger and Viennese whirl. The difference comes in how you pipe it: Viennese fingers are piped in a straight line, whereas Viennese whirls are piped in a swirl and then sandwiched together. I think this makes Viennese fingers a little easier to make especially for little bakers. How long do Viennese fingers keep?

What to use instead of ladyfingers in Tiramisu? This question often arises while making an Italian classic.

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Bake in the preheated oven at 190 degrees Celsius (375 degrees Fahrenheit, 170 fan oven) for 10-12 minutes until the fingers have a very light brown colour around the edges. icing sugar - unlike caster or granulated sugar, the icing sugar has a smooth texture which helps achieve the right consistency for the biscuits Sardinian Savoiardi, Pistoccheddus, or Pistoccu de caffei are a little larger, flatter, and harder than their Savoyard cousins. Like many other biscuits, it is important to let Viennese Fingers cool completely on the trays before attempting to move them. The biscuits will still be too soft to handle when they come out of the oven and need to be properly cold before dipping. Handle Viennese Biscuits with Care and roll again, until you have a piece of dough about 6" x 15". Some of the currants may pop through; that's OK.

Dip them in cold or warm coffee for better soaking, and make a cookie layer at the bottom of your dish. If you use white whole wheat flour, for best flavor substitute 1 tablespoon orange juice for 1 tablespoon of the ice water (when you get to that step, below). Alternate sponge cakes with mascarpone cream, like the madeleines above, or break financiers to make tiramisu in jars. 23. Brownies

Classic or pistachio financiers, made individually or baked as a cake base, are another good substitute for ladyfingers. Work the butter into the dry ingredients using your fingers, a mixer, or a fork, mixing until the dough is unevenly crumbly.

Mix the sugar and butter together with wooden spoons, a spatula or the k paddle of your free-standing mixer. Spread half the surface (one of the "long" halves — a swatch about 5" x 14") with 3/4 cup (99g) of currants or chopped raisins, pressing them in gently. Interestingly, made with similar ingredients, Sardinian and Sicilian versions of sponge biscuits differ from classic ladyfingers. That is, until the Sunshine Biscuit company was acquired by Keebler in 1996 (and Keebler subsequently by Kellogg's). Though Sunshine's Vienna Fingers survived the transition, Golden Raisin Biscuits were unceremoniously dropped. Another great choice to make tiramisu is to use angel food cake. Instead of using ladyfingers, get a store-bought angel food cake.Homemade or store-bought waffles can be used to make so-called tiramisu baskets or cestini tiramisù in Italian.

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