I thought I’d get this week off to a good start by tackling bake number 26 of my Baking Bible Challenge; so today I chose to make Viennese Fingers.
In the interest of honesty, these photos show the best of the bunch! I will admit that I did not have the correct size piping nozzle, so the first tray ended up looking more like twiglets than classy Viennese Fingers!
I managed to fatten the piping up for the second tray, but they still aren’t quite right, so I will be making these again once I have a bigger nozzle. They still tasted good! Very buttery and melt-in-the-mouth delicious. But don’t take my word for it – make them for yourself!
Ingredients (makes 20)
25g icing sugar
100g plain flour
1/4 tsp baking powder
50g plain chocolate
1. I pre-heated my fan oven to 170c then lined two baking trays with reusable non-stick baking sheet.
2. I softened my butter in the microwave then added to a bowl with the icing sugar and beat the two together using my Kenwood Chef until light and fluffy.
3. Next I added the flour and baking powder and beat again until well combined.
4. Fit a disposable piping bag with a medium star nozzle. I spooned the mixture into the piping bag and piped finger shapes approximately 7cm long.
5. I baked in the pre-heated oven for 10 minutes and once cooked transferred to a cooling rack using a palette knife.
6. I melted the chocolate in a bowl set over a pan of simmering water. I dipped each end of the fingers into the chocolate and then returned to the cooling rack to set. Be warned, you may have to prise them off!