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Cakes & Bakes: Viennese fingers

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Making these Viennese fingers made me realise just how poor my piping skills are!

 

Not just that, but also a reminder of how cold our kitchen is – it’s a rubbish environment for doing things things like proving bread and sourdough starter. The biscuit dough cooled and hardened inside the piping bag making it a nightmare to squeeze out through the nozzle. My first batch was a disaster! I piped them out to the 10cm that was stated in the recipe but they seemed way too long. They were also too thin and weedy. My second batch were better, I piped them to 5cm and the dough was beginning to warm up a little so flowed more smoothly. But I still have to put in some more practice.

 

As well as dunking the Viennese fingers in chocolate, you can dip them into chopped mixed nuts or dessicated coconut. But take care when you’re doing it – these are so crumbly they break easily (as I found out quite a few times).

 

Next time I make them, I’ll have a go at sandwiching two fingers together with layers of vanilla buttercream and my mixed berry jelly.

 

Having mentioned a few problems, the resulting biscuits were both pretty and delicious. We’ll have to have a few delicate afternoon tea breaks this week!

 

Viennese fingers

 

2016-10-19 17:59:47

 

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Cook Time

 

10 min

 

Cook Time

 

10 min

 

Ingredients

 

100g/3½oz unsalted butter, softened

 

25g/1oz icing sugar

 

1tsp vanilla extract

 

100g/3½oz plain flour

 

1tsp cornflour

 

¼tsp baking powder

 

100g/3½oz milk chocolate, chopped

     

Instructions

 

Preheat the oven to 170°C/325°F/Gas mark 3

 

Tip the butter and sugar into the bowl of a free-standing mixer and beat until pale and light

 

Add the vanilla extract and mix again

 

Sift the flour, cornflour and baking powder into the bowl and mix until smooth and thoroughly combined

 

Spoon the dough into a piping bag fitted with a medium star nozzle and pipe 5cm-long fingers onto the prepared baking tray. Bake on the middle shelf of the preheated oven for 10-15 minutes until pale golden

 

Remove from the oven and cool on the baking trays for 5 minutes

 

Transfer the cookies to a wire rack until completely cold

 

Tip the milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water

 

Remove from the heat and stir until smooth

 

Dip both ends of the Viennese fingers into the chocolate and leave to set on baking parchment

 

By Jo Wheatley

 

Adapted from A Passion for Baking

 

Adapted from A Passion for Baking

 

H is for Home Harbinger ift.tt/1UnQm7W

 

The post Cakes & Bakes: Viennese fingers appeared first on H is for Home Harbinger.

 

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Uploaded on October 20, 2016