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Viennese Fingers

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Submitted by lforauer

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YIELD

20 servings

PREP

15 min

COOK

20 min

READY

1 hrs

Ingredients

4 115.6
OUNCES ML/G BUTTER
2 57.8
OUNCES ML/G SUGAR, SUPERFINE
1 28.9
OUNCE ML/G CUSTARD POWDER *
3 86.7
OUNCES ML/G ALL-PURPOSE FLOUR
2 57.8
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 360 69% from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 164mg 7%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 14% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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