Fox's Viennese Milk Chocolate Dipped Fingers, 105g

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And these Viennese Fingers or Viennese Shortbread Biscuits are the perfect addition here. They are incredibly delicious, elegant and decadent, and you won't believe how easily you can make them at home. Place the butter and icing sugar into a bowl and using an electric whisk beat until fully combined. Beat in the vanilla extract. Sieve together the flour, cornflour and baking powder, then mix in the sieved ingredients in 2-3 batches and continue to beat, until thoroughly mixed. The consistency should be smooth but not extremely stiff (only add milk if you think the dough needs loosening for piping). Corn flour is finer than plain flour, so it gives the dough a finer finish than just plain flour. Again this adds to the melt-in-the-mouth texture, like the icing sugar, as well as giving them a slight crispness as they bake. Sweetness is a must in all the best biscuits but icing sugar is used in this recipe, as opposed to the usual caster sugar you get in biscuits. This helps the Viennese fingers have that familiar melt-in-the-mouth texture. Preheat the oven to 190C fan before baking. Line a baking sheet with parchment paper (for a piping guide, use a pen to draw 7cm lines on the reverse of the paper).

Preheat the oven to 170 deg fan assisted. Grease and line a large baking tray with baking parchment. The second wake-up call is when you bake biscuits in the oven only to find the dough has spread horribly leaving you just as deflated as your delicate Viennese fingers. If this happens to you, subsequent batches will leave your nerves shot. This recipe makes 10-12 biscuits – the perfect amount for a little practice. Purely optional, and not as common if you are using this recipe for Viennese Whirls, but something we think completes Viennese fingers nicely. Use a good quality chocolate of your choice. I use dark chocolate to omit the diary but milk chocolate is perhaps more common.While the Viennese Whirls are the more popular version of these biscuits, the Viennese fingers are even easier to whip up and need less ingredients too. They have a very similar texture to a shortbread biscuit , which is another popular treat in the UK. Jump to: When I think of an afternoon tea party, I think of sunny afternoons filled with joy and delicious bites that are washed down with some nice cups of tea. I have lots of finger food recipes for a fabulous party: Afternoon Tea Party Menu Ideas which are so good. Chocolate-Dipped Viennese Fingers made with only a few ingredients, a delicious sweet treat recipe that is very popular in the UK. The biscuits are so soft, almost melting in the mouth, with a delicate crumbly texture and a hint of vanilla. They make the perfect addition to any afternoon tea or garden party menu, and they go down well with the whole family.

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: Bake in the preheated oven at 190 degrees Celsius (375 degrees Fahrenheit, 170 fan oven) for 10-12 minutes until the fingers have a very light brown colour around the edges.Chocolate - For a rich dark taste use dark chocolate with 79% cocoa solids. Milk chocolate is fine.