Viennese Fingers
Submitted by lforauer
Buttery, melt-in-your-mouth piped shortbread cookies dipped in chocolate. Only 5 ingredients and no eggs needed for these classic Viennese Fingers.
YIELD
20 servingsPREP
15 minCOOK
20 minREADY
1 hrsThese Viennese Fingers are the elegant shortbread cookie you pipe from a star nozzle for those gorgeous ridges, then dip in melted chocolate for a finish that looks like it came from a Viennese pastry shop.
The dough comes together fast with just butter, superfine sugar, custard powder, and flour. No eggs, no fuss.
That custard powder is the secret weapon here. It gives the cookies a sandy, crumbly melt that plain flour alone can’t match.
Kitchen Tips
- Use softened (not melted) butter so the dough holds its piped shape in the oven.
- Chill the piped fingers for 10 minutes before baking if your kitchen runs warm.
- Dip both ends in chocolate for the classic look, then set on parchment until the chocolate firms up.
Variations
- Swap dark chocolate for white chocolate and a dusting of freeze-dried raspberry powder.
- Add a thin layer of jam between two fingers for a sandwich cookie version.
- Stir a teaspoon of espresso powder into the dough for a mocha twist.
Ingredients
Directions
Cream together the butter and the sugar until light and fluffy.
Gradually blend in the custard powder and the flour.
Using an icing bag fitted with a large star nozzle, pipe out 20 fingers, well apart, on to greased baking sheets.
Make about 20 fingers.
Bake at 350℉ (180℃) F for 20 minutes.
Leave to cool on a wire rack.
Melt the chocolate in a bowl over a pan of hot water.
Dip both ends of the Viennese Fingers into the melted chocolate and leave until set.
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