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    Home » Biscuits and Cookies

    Viennese Fingers

    Published: Mar 7, 2023 by TastyBakesKitchen · Leave a Comment

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    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 on a shite plate.

    Chocolate dipped Viennese fingers are a staple in many biscuit tins. So too are these Melting Moments (Butter Biscuits) and these Hazelnut Melting Moments.

    Jump to:
    • Ingredients and Substitutions
    • How To Make Viennese Fingers
    • Storage
    • Top Tips
    • FAQ
    • More Recipes to Fill Your Biscuit Tin
    • Recipe

    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.

    Ingredients for Viennese Fingers
    • 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.

    Roll the dough into fingers.

    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.

    Dip Viennese Fingers in Chocolate.

    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.

    Chocolate Dipped Viennese Fingers on a baking tray.

    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

    Why Did My Viennese Fingers Spread?

    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

    Looking for other recipes like this? Try these:

    • Tray of Coffee chocolate chip cookies.
      Coffee Chocolate Chip Cookies Recipe
    • Biscoff Stuffed Cookies in an opened tin.
      Biscoff Stuffed Cookies
    • Plate of Mincemeat Cookies.
      Mincemeat Cookies
    • Tray of Pecan and Maple Cookies.
      Pecan Maple Cookies
    • Close up of a hand held halloween Monster Cookie.
      Halloween Monster Cookies
    • Tray of Rainbow skittles biscuits.
      Rainbow Skittles Biscuits
    • Spelt Shortbread with slices cut out
      Spelt Shortbread
    • Dish of Rock Buns
      Easy Chocolate Chip Rock Buns

    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

    Chocolate Dipped Viennese Fingers on a white plate.

    Viennese Fingers

    Lynn
    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, then dipping in melted dark chocolate when cooled.
    5 from 2 votes
    Print Recipe Pin Recipe Save Saved!
    5 from 2 votes
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course Afternoon Tea, Snack
    Cuisine British
    Servings 12
    Calories per serving 161 kcal

    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
    Prevent your screen from going dark

    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

    Your Private Notes

    Click here to add your own private notes.

    Notes

    Tips
    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.
    Why Did My Viennese Fingers Spread?
    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.
     

    Nutrition

    Calories: 161kcalCarbohydrates: 15gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 21mgSodium: 3mgPotassium: 60mgFiber: 1gSugar: 4gVitamin A: 242IUCalcium: 9mgIron: 1mg

    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.

    Tried this recipe?Let us know how it was!

    More Biscuits and Cookies

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    • Melting Moments (Butter Biscuits)
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    Reader Interactions

    5 from 2 votes (2 ratings without comment)

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