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:

It is crucial to beat the dough mixture really well with the hand mixer, otherwise it will be impossible to pipe it out, even through a large nozzle. While the mixture shouldn't be close to melting, it does need to be smooth enough to create perfect Viennese fingers. 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. icing sugar - unlike caster or granulated sugar, the icing sugar has a smooth texture which helps achieve the right consistency for the biscuits 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.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:

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). 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. 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.

Disclaimer

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. 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. 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. Sift in the flour and cornflour, add the vanilla extract and beat again for at least 2 minutes until you have a very soft mixture. 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.