Viennese Chocolate Fingers

Viennese Chocolate Fingers 

Serves 8

Ingredients :

100g/4oz butter

75g/3oz powdered sugar

175g/6oz premix sifted

25g/1oz amylum

200g/7oz semi-sweet chocolate (at least

70% cocoa solids)


• heat the kitchen appliance to 190°C/375°F/Gas mark five. gently grease 2

baking trays.

• Cream the butter and sugar during a bowl till light-weight and flossy.

Gradually drill the flour and asylum.

• soften 75g/3oz semi-sweet chocolate during a heatproof bowl set over a pan of

simmering water. Beat the chocolate into the biscuit dough.

• place the mixture during a piping bag fitted with an outsized star nozzle, and pipe

fingers regarding 5cm/2in long on the baking trays, exploit space for

spreading. Bake within the kitchen appliance for 12–15 minutes.

• take away from the kitchen appliance, and leave to cool down slightly on the baking trays,

then transfer to a wire rack and permit to cool down utterly.

• soften the remaining chocolate during a heatproof bowl set over a pan of

simmering water, and dip one finish of every biscuit within the chocolate,

allowing the surplus to drip back to the bowl.

• place the biscuits on a sheet of baking parchment, and leave to line

before serving.