Butter and line a baking sheet with baking paper. Using an electric mixer or a wooden spoon, beat together the butter and icing sugar until pale, then beat in the flours and vanilla extract (take care not to overbeat, as this will add air to the mixture)
Spoon into a piping bag fitted with a large star nozzle and pipe 16-18 fingers onto the baking sheet. Chill for 20 mins
Heat the oven to 160/gas 4, then bake the fingers fr 12-15 mins - but don't let them brown. Leave to cool a little, then transfer to a wire rack.
Tip the melted chocolate into a tall narrow beaker, then dip in each finger to half way up - allow access chocolate to drip back into the beaker. Leave the chocolate dipped fingers to set on a wire rack.
Originally Submitted
4/9/2010
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