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Recipe: Viennese Fingers

26 Aug 2015

Wednesday is baking day, I have decided. When I'm back at university I am going to dedicate the day solely to baking (and my morning classes of course), and I am going to shower my housemates with freshly baked wonders as a congratulations for getting halfway through the week. Lucky them.

This Wednesday, I have a little biscuit recipe for you, which is adapted from the good old BBC. Viennese biscuits are some of my absolute favourites, because they are incredibly light and moreish and they're so blooming easy to make. Trust me. 

You will need:
250g soft butter (I used salted which was fine, but unsalted would've been better)
75g icing sugar
250g plain flour
1tsp vanilla extract
50g cornflour

150g dark chocolate

Firstly, sieve all your dry ingredients together in a bowl, and mix in the butter and vanilla until you have a fully combined, thick mixture. You may have to use your hands at the end. If you're feeling strong and brave and your dough isn't too stiff then you can now pipe your biscuits with a star nozzle. If, however, you're a weakling like me then I would highly recommend simply moulding your biscuits into biscuit like shapes and placing them on a greased baking tray.

Bake in the oven at about 175 degrees for 12 - 17 minutes or until golden and stiff. I put mine in for about 16 altogether, but it really depends on your oven.

Allow your biscuits to cool and move onto melting your chocolate in a bowl over simmering water. Once your biscuits have cooled, dip each into the chocolate, and place onto a tray lined with greaseproof paper. I always do this, and I also grease the paper beforehand.

Leave your biscuits in the fridge for an hour or two to set.

Ta da, you're done.

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Please feel free to leave a comment, it really makes my day! Imogen x