Project Description

Chocolate Viennese Fingers

Prep: 20mins | Bake: 20mins


135g Softened Butter
55g Caster sugar
125g Plain flour
1 tbsp Cocoa powder
100g Plain chocolate


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.