These little treats are made with butter, sugar, eggs, and vanilla extract. The dough is rolled out and cut into desired shapes using a cookie cutter or piping bag.
Once they are baked until lightly golden brown, they can be dipped in melted chocolate to give them an extra special touch.
Viennese Fingers and Whirls make a wonderful addition to any tea party or special occasion. Enjoy this classic recipe that has been a favorite of many for generations.
I'm partial to buying one when I visit the local bakery, there they are sandwiched with jam and a little cream. Here I have just used single fingers dipped in dark chocolate.
Here is the recipe to try at home!
250g unsalted butter, softened
50g icing sugar, sifted
250g plain flour, sifted
50g cornflour, sifted
1/2 tsp vanilla extract
200g dark chocolate, broken into pieces
Heat the oven to fan 170°C. Line and grease 2 baking trays with baking paper.
In a large bowl, blend the butter, icing sugar, plain flour, cornflour and vanilla extract until smooth. Spoon into a piping bag fitted with a large open star nozzle or just pipe out long sausage looking shapes and gently use a fork to dent the length of the biscuits. If you wish pipe round circle shape whirls.
Transfer to the oven to bake for 10-12 minutes, or until lightly golden. Leave to cool on the trays for 5 minutes before transferring to a cooling rack to cool.
Put the broken chocolate in a heatproof bowl over a pan of barely simmering water. Melt slowly for 3-4 minutes, then stir gently until smooth. Or place into a microwave until just melted. Cool slightly, then dip each biscuit halfway into the chocolate, coating the front and back. Return to the trays, then put in the fridge for 10 minutes.
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