Viennese Fingers

5 from 2 votes

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.

Prep Time15

Cook Time15

Total Time35

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: Buttery Flavour, Chocolate Dipped

Servings:

Calories: 161kcal

Author: Lynn

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

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