This is one of my recipes that I usually dig out when we need a host/hostess gift. I love to package them in a cellophane bag, tie it with a red bow and pop an ingredients tag onto it.
The trick to a good Viennese finger is the butter. Use the best European butter you can find/afford for this recipe.
These Viennese fingers are slightly crisp, buttery and melt in the mouth. They are quick to make, taste delicious, and the recipient will certainly thank you for them.
I usually get around 20 pieces from the recipe, but we always scoff 4-5 to make sure they taste ok – it’s called quality control.
Makes around 16-20 pieces
Adapted from “Le Cordon Bleu Complete Cook: Home Collection”
- 113g (½ c) unsalted butter, at room temperature
- 2-3 drops of vanilla extract
- 1 tsp finely grated lemon zest
- 40 g (⅓ c) icing (confectioners) sugar
- 1 egg, lightly beaten
- 150g (1 c) plain (all-purpose) flour, sifted
- 150g (5 ¼ oz) semi-sweet chocolate, broken into pieces
1. Preheat the oven to 200°C/400°F and line two baking trays with parchment paper.
2. In a stand mixer or using a big bowl and a wooden spoon, cream together the butter, vanilla, zest and sugar until light and fluffy.
3. Gradually* add the egg to the creamed mixture and beat well after each addition.
4. Stir in the flour and mix to combine. Spoon the mix into a piping bag fitted with a 1.25 cm (½ inch) star nozzle (piping tip).
5. Using a steady hand, pipe 6.5 cm (2 ½ inch) pieces onto the prepared trays, leaving adequate space for them to spread. Pop the trays into the oven and bake for 10-15 minutes or until golden brown. When ready, transfer the fingers immediately to a wire rack to cool.
6. Melt the chocolate carefully in the microwave on low, stirring every 15 seconds so that it doesn’t burn OR using the double boiler method. Dip one end of the cooled finger into the molten chocolate, allowing the excess to run off. Place each chocolate dipped finger onto a piece of wax paper and allow to set. Enjoy!
* Be careful – if you add the beaten egg a little too hastily the mixture will look like it has split. I’ve experienced this once or twice – the mix usually recovers itself after the addition of flour and a lot of beating.