IIf I were to rank the best biscuits ever, Vienna Fingers would rank firmly in the top three. There’s not much going on: just a good buttery crumb, a melt-in-your-mouth texture and a chocolate-dipped finish, which is a must-try. While they’re fairly easy to make, problems often arise when it comes time to fill the dough, and it can be difficult to balance a texture that has enough butter but still holds its shape once baked. I find that adding a little milk helps make it more piping-able, as does using a large, open-star nozzle to avoid crampy hands and bursting piping bags.
Vienna fingers
Preparatory school 5 minutes
cold 15 minutes
He cooks 40 minutes
makes 10
130g is very soft Salted butter
50 grams of powdered sugar
½ teaspoon vanilla extract
170 grams of plain flour
2 teaspoons custard powder
1 teaspoon milk
70 grams of milk chocolate
Preheat the oven to 180°C (160°C)/350°F/Gas 4, then line a large baking tray with greaseproof paper. Place the soft butter, powdered sugar and vanilla in a bowl, and beat with an electric mixer for three to four minutes, until the mixture is pale and creamy.
Add the flour and custard powder, then mix the ingredients until you get a cohesive dough. Add the milk, then place the dough in a piping bag fitted with a large open star nozzle (I use a Wilton 8B).
Place 10 finger-shaped biscuits in the lined tray, then place them in the refrigerator for 15 minutes. Take it out of the refrigerator, then bake it for 18-22 minutes, until the biscuits are light brown. Leave it to cool completely on the tray.
Meanwhile, melt the chocolate in short bursts in the microwave or a heatproof bowl, then place it over, but not touching, a pot of simmering water. Dip each end of the biscuit in the chocolate, then place them on a wire rack to set before serving.
