William Nelstrop and Co Ltd, Albion Flour Mills, Stockport, Cheshire, SK4 1TZ

Website Design: Avalanche Creative www.avalanchecreative.co.uk 

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Prep: 20 mins

Bake: 20 mins

Chocolate Viennese Fingers

Method:

 

Step 1:

Beat the sugar and the butter together until light and fluffy then sift in the flour
and cocoa powder and mix until it’s of a smooth consistency which is easy to pipe.

 

Step 2:

Place the mixture into a piping bag with a fluted tip. Pipe them on a grease proof baking sheet on a tray and pipe them about 2 inches in length. Make sure you leave plenty of room for them to expand in the oven. Place them in a preheated oven of 180°C/350°F/Gas mark 4 and bake for 15-18 minutes or until they are golden brown and firm to touch.

 

Step 3:

Cool on the baking tray for 2 minutes before transferring them onto a baking wire
to cool completely. Now melt the chocolate in a bowl and take the ends of each biscuit and dip them in the chocolate then let them set.
 Once the chocolate has set they will be ready to serve.

 

INGREDIENTS:

 

135g Softened Butter

55g Caster sugar

125g Plain flour

1 tbsp Cocoa powder

100g Plain chocolate