Yields:
12 Servings
Difficulty: Medium
Prep Time: 40 Mins
Cook Time:
20 Mins
Total Time:
1 Hr
In the world of desserts and afternoon tea, there are few things that can compare to Viennese Fingers. These biscuits are known for their elegant texture and delicious taste. These delicate biscuits have a light and crispy texture, making them a classic choice to pair with tea or coffee.
Ingredients
Adjust Servings
- Filling:
Instructions
-
In a large mixing bowl, cream together the softened butter and confectioners' sugar until the mixture is light and creamy. Then, add the vanilla extract and mix once more.
-
In a separate bowl, whisk together the all-purpose flour and cornstarch. Gradually add the dry ingredients to the butter-sugar mixture and mix until a soft dough forms.
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Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. Spoon the dough into a piping bag with a large star tip and pipe the dough onto the prepared baking sheet in 3-inch (7 cm) lengths.
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Bake in the oven for about 15 minutes or until the Viennese fingers are just starting to turn golden at the edges. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
-
Put the chocolate chips in a heatproof bowl. Fill a small pot with water and bring it to a boil. Remove it from the heat and place the bowl in the pot. Stir occasionally until the chocolate has melted.
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Dip both ends of each Viennese finger into the melted chocolate, or spread the melted chocolate on the cookies according to your preference. Place them back on the parchment paper.
-
Mix the butter in a large bowl with confectioners' sugar until it's light and fluffy to create your filling. Spread a small amount of the butter filling on one biscuit, and then sandwich another biscuit on top. Once the chocolate is firm, your Viennese fingers are ready to serve. Enjoy these delicate, buttery cookies with a cup of tea or coffee!
