Viennese Fingers
.
Yield
20 servingsPrep
15 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
butter
|
|
| 2 | ounces |
sugar, superfine
|
|
| 1 | ounce |
custard powder
|
* |
| 3 | ounces |
all-purpose flour
|
|
| 2 | ounces |
chocolate
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
butter
|
|
| 57.8 | ml/g |
sugar, superfine
|
|
| 28.9 | ml/g |
custard powder
|
* |
| 86.7 | ml/g |
all-purpose flour
|
|
| 57.8 | ml/g |
chocolate
|
|
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.
