These buttery Viennese Fingers dipped in dark chocolate are surprisingly easy to make. There's no need for messy piping bags or nozzles. Roll the dough out into little fingers and make decorative markings with a fork before baking, dip them in melted dark chocolate when cooled.
Chocolate dipped Viennese fingers are a staple in many biscuit tins. So too are these Melting Moments (Butter Biscuits) and these Hazelnut Melting Moments.
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Ingredients and Substitutions
This is just an overview of the ingredients I used with possible alternatives and why I may have used them. See the recipe card below for a complete list of ingredients and quantities.
- Chocolate - For a rich dark taste use dark chocolate with 79% cocoa solids. Milk chocolate is fine.
- Flour - Plain white flour or white spelt flour is fine. For an additional nutty texture try using Spelt Wholemeal flour.
- Icing sugar - Or confectioners sugar is best for this kind of recipe. If you use caster sugar you may see little granules in the dough. Granulated sugar is not really suitable for making Viennese fingers as the sugar granules are too large which may cause brown speckles to appear in the biscuits after baking.
- Butter - Unsalted and the best you can buy. If you use block margarine, you will not get the buttery taste.
How To Make Viennese Fingers
Follow these step by step instructions to make Chocolate Dipped Viennese Fingers. There is no need for a piping bag or nozzle as the dough is too firm to pipe through the nozzle, use a kitchen fork to make decorative groves.
Preheat the oven to 170 deg fan assisted. Grease and line a large baking tray with baking parchment.
Step 1: Beat the butter and icing sugar together using an electric mixer until pale and fluffy. Sift the flour into the bowl and beat until well combined creating a smooth firm dough.
Step 2: Divide the dough into 12 equal portions, and roll each into little fingers approximately 3 inches long. Place them well apart onto the prepared baking tray.
Step 3: With a kitchen fork, create deep indents in each finger, taking care not to pierce all the way through.
Step 4: Bake in the centre of the oven for 10 - 15 mins or until baked with a light golden colour. Leave the Viennese fingers to cool on a baking tray while you melt the chocolate.
Step 5: Melt the chocolate in a heat proof dish over a pan of simmering water. When the Viennese Biscuits have cooled completely, dip each end into the chocolate and return to the baking tray to set.
Tip: Place the tray of Viennese biscuits in the fridge for 10 minutes to speed up the setting process.
Storage
Room Temperature - Store in a suitable airtight container.
Fridge and Freezer - You can make the dough in advance and keep wrapped in the fridge for a couple of days or freeze it until later. Bring back to room temperature before dividing and rolling into individual fingers.
Top Tips
Top 1 - This dough for Viennese fingers is too firm to use in a piping bag with a Nozzle, instead use a kitchen fork to make the markings.
FAQ
If your dough is too soft, eg in warmer weather, the dough will spread during baking. Try placing the tray of Viennese Fingers dough in the fridge for a few minutes to firm up a little before baking.
More Recipes to Fill Your Biscuit Tin
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After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients. Subscribe to my Newsletter - Let's stay connected.
Recipe
Viennese Fingers
Equipment
- Baking Tray
- Baking Parchment
Ingredients
- 115 g unsalted butter softened
- 30 g icing sugar sieved
- 150 g Plain White Flour (White Spelt flour is great)
- 75 g Dark Chocolate broken into pieces
Instructions
- Preheat the oven to 170 deg fan assisted. Grease and line a large baking tray with baking parchment.
- Beat together the butter and icing sugar using an electric mixer until pale and fluffy. Sift the flour into the bowl and beat until well combined creating a smooth firm dough.115 g unsalted butter, 30 g icing sugar, 150 g Plain White Flour
- Divide the dough into 12 equal portions, and roll each into little fingers approximately 3 inches long. Place them well apart onto the prepared baking tray.
- With a kitchen fork, create deep indents in each finger, taking care not to pierce all the way through.
- Bake in the centre of the oven for 10 - 15 mins or until baked with a light golden colour. Leave the Viennese fingers to cool on a baking try while you melt the chocolate.
- Melt the chocolate in a heat proof dish over a pan of simmering water. When the Viennese Biscuits have cooled completely, dip each end into the chocolate and return to the baking tray to set. Tip: Place the tray of Viennese biscuits in the fridge for 10 minutes to speed up the setting process.75 g Dark Chocolate
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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