Crisp, buttery Viennese fingers dipped in milk chocolate
Recipe for Chocolate Fingers
Ingredients:
120g butter, slightly softened
40g icing sugar, sifted
1 tsp vanilla essence
120g plain flour
80g chocolate, broken into pieces
Method:
1) Cream butter, sugar & vanilla essence till light & fluffy.
2) Fold in the flour till you achieve a smooth dough.
3) Fill the dough into a piping bag with a 2cm fluted nozzle. Pipe out 7.5cm long fingers onto a non-stick baking sheet. Leave gap to allow for expansion.
4) Bake for 10-15 minutes in a preheat oven of 180 degrees celcius.
5) Leave them on baking sheet for a few minutes before transferring to a cooling rack to cool completely.
6) Melt chocolate in a bowl over hot water. Dip the ends of the biscuits into the melted chocolate & place on non-stick perchment until hard.
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