Chocolate MatchSticks

Found a recipe for chocolate fingers from "Chocolate Galore" by Caroline Barty which I borrowed from the NLB. What started out as chocolate fingers ended up being chocolate matchsticks...

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.