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Viennese Finger Biscuits


These Viennese fingers are melt in the mouth delicious! They are easy to make and only use 5 ingredients so you can't really go wrong! The only downside is that they are so moorish you won't be able to stop eating them!..


You will need:


  • 115g unsalted butter or margarine

  • 45g icing sugar

  • 1/2 tsp vanilla extract

  • 150g plain flour

  • 75g milk chocolate


Makes approximately 25 biscuits




Recipe:


1) Preheat the oven to 180°c/160°c Fan and grease two baking trays.


2) Put the icing sugar and butter or margarine into a bowl and beat together until they're really soft.


3) Add the vanilla extract and beat again until combined.


4) Sieve in the flour and mix in with a spoon, make sure it is completely combined. It should be the perfect consistency for piping!



5) Pop the mixture into a piping bag with a star nozzle in the end - I use the Wilton 1M star nozzle for mine but you can use anything really. If you don't have any nozzles at home you could even just cut a hole in the end of the piping bag..just try not to cut it too big initially as you can always cut more off if the hole ends up too small to pipe with, but you can't add it back in (unless you want huge monster viennese finger biscuits?!)


6) Pipe the biscuits in straight lines that are about 3 inches long on your baking tray. Make sure you touch the mixture to the tray before you start to pipe so that it sticks down which should make it easier! Apply even pressure as you pipe to keep the biscuits even all the way down.



7) Once they're all piped, put them in the preheated oven for around 18-20 minutes or until they are golden brown around the edges. Once cooked, leave them to cool completely on the baking trays.


8) Now for the fun chocolatey bit! Put your chocolate into a bowl and melt in the microwave. Chocolate is really easy to burn so try to make sure you do it in 5 second blasts and stir between each time as it will melt faster than you think!


9) Once it's melted, take your cooled viennese biscuits and dip them into the chocolate at both ends, around 1.5cm up the biscuit from each end is about enough! Put it back on the greaseproof paper and leave to set.

10) Try not to eat the whole plate all at once!



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