Chocolate Dipped Viennese Finger Biscuits Recipes

DOUBLE CHOCOLATE SHORTBREAD FINGERS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
• Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
• Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
• Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn't touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.

CHOCOLATE-DIPPED VIENNESE FINGER BISCUITS RECIPE

Steps:

• Cream the butter and icing sugar until light and fluffy. Sift in the flour, cornflour and spice, if using, and beat well.
• Set the oven to 180°C/350°F/Gas Mark 4. Put the mixture in the piping bag and pipe fingers, about 7.5cm long, spaced evenly apart on the paper.
• Bake for 15 mins. Transfer to a wire rack to cool.
• Melt the chocolate in a small bowl over a pan of hot water. Dip one or both ends of the fingers in the chocolate and place on paper to set. After dipping in chocolate, you could dip the ends in finely chopped pistachios, if you like.

CHOCOLATE VIENNESE BISCUITS

Steps:

• Preheat oven to 180 degrees C.
• Grease 2 large baking sheets.
• Into a bowl sift together the flour,cocoa and cornflour.
• In another large bowl beat the butter and icing sugar until fluffy.
• With the beater on low speed gradually add in the flour mixture and vanilla essence until it becomes a soft dough.
• Shape into'bar' shapes about 10cm long by 5cm wide.
• Bake about 15-20 minutes, rotating baking sheets at half-time.
• Keep an eye on them as they should only be slightly firm and all ovens are different.
• Cool on wire cooling rack until cool and firm.
• Dust with icing sugar.
• Dip one end of each cookie into melted chocolate and place back onto greaseproof paper and allow chocolate to set.
• Store in container with waxed paper between layers.

VIENNESE CHOCOLATE FINGERS

Steps:

• Preheat the oven to 375 degrees. Prepare baking sheets with a light coating of cooking spray.
• Sift together the flour, baking powder, cornstarch, cinnamon and salt. Set aside.
• Using a double boiler or a large heat resistant bowl over a saucepan, melt your chocolate.
• Beat together the butter and sugar until the butter is light and fluffy, about 2 minutes at medium high speed.
• Using the mixer, slowly incorporate the dry ingredients into the whipped butter and sugar. Once done, beat in the melted chocolate.
• Using a large pastry bag fitted with a large star tip (#885), pipe 2 inch ribbons of dough. In doing so, you are not making a straight line but slight small waves/ridges. Sorry I don't recall the terminology here. Allow a good amount of space between cookies to allow to expand during baking.
• Bake for 12-15 minutes, checking at the minimum baking time for doneness. Remove from the oven when done.
• Allow the cookies to cool on sheets for a few minutes before transferring to wire racks.
• Melt the remaining chocolate in a double boiler. Gently dip the edge of each cookie into the chocolate tipping off the excess. Place the dipped cookies onto the parchment paper and let the chocolate set before serving or storing.