Recipe For Viennese Fingers

Recipe For Viennese Fingers. Chocolate Dipped Viennese Fingers Feasting Is Fun Delicate, vanilla scented shortbread with the ends dipped in rich, dark chocolate 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

Icing sugar (60g / ½ cup): For sweetness and a smooth dough This recipe makes about twelve three-inch long biscuits, but you can easily double or triple the recipe if you have some friends or family coming around for.

Jo Wheatley's Viennese Fingers Recipe Biscuit recipe, Sweet recipes, Recipes

Nut-free: No nuts are used in this recipe, meaning they can make nut-free Viennese biscuits, but double check your ingredients when baking for those with. Step 5: Melt the chocolate in a heat proof dish over a pan of simmering water Most dark chocolates are dairy-free but always double check when serving to those with allergies

Viennese Fingers Baking with Granny. Spoon the dough into a piping bag fitted with a medium star nozzle and pipe 10cm-long fingers onto the prepared baking tray Line a baking sheet with parchment paper (for a piping guide, use a pen to draw 7cm lines on the reverse of the paper).

Pipe your Viennese fingers. I think this makes Viennese fingers a little easier to make especially for little bakers. Nut-free: No nuts are used in this recipe, meaning they can make nut-free Viennese biscuits, but double check your ingredients when baking for those with.