Fox's Viennese Milk Chocolate Dipped Fingers, 105g

Product Information

Preheat the oven to 190C fan before baking. Line a baking sheet with parchment paper (for a piping guide, use a pen to draw 7cm lines on the reverse of the paper). 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. They have a very similar texture to a shortbread biscuit , which is another popular treat in the UK. Jump to: When I think of an afternoon tea party, I think of sunny afternoons filled with joy and delicious bites that are washed down with some nice cups of tea. I have lots of finger food recipes for a fabulous party: Afternoon Tea Party Menu Ideas which are so good. The second wake-up call is when you bake biscuits in the oven only to find the dough has spread horribly leaving you just as deflated as your delicate Viennese fingers. If this happens to you, subsequent batches will leave your nerves shot. This recipe makes 10-12 biscuits – the perfect amount for a little practice. Use a piping bag fitted with a large star nozzle to pipe out fingers of 5-6 cm in length onto a baking tray that is lined with parchment paper.

Corn flour is finer than plain flour, so it gives the dough a finer finish than just plain flour. Again this adds to the melt-in-the-mouth texture, like the icing sugar, as well as giving them a slight crispness as they bake. Purely optional, and not as common if you are using this recipe for Viennese Whirls, but something we think completes Viennese fingers nicely. Use a good quality chocolate of your choice. I use dark chocolate to omit the diary but milk chocolate is perhaps more common.And these Viennese Fingers or Viennese Shortbread Biscuits are the perfect addition here. They are incredibly delicious, elegant and decadent, and you won't believe how easily you can make them at home. With the Coronation of King Charles III fast approaching and the nicer weather hopefully on its way, afternoon tea parties are becoming more and more popular after all the comfort food that soothed our souls during the long Winter. Follow these step by step instructions to make Chocolate Dipped Viennese Fingers. There is no need for a piping bag or nozzle as the dough is too firm to pipe through the nozzle, use a kitchen fork to make decorative groves. icing sugar - unlike caster or granulated sugar, the icing sugar has a smooth texture which helps achieve the right consistency for the biscuits

Sweetness is a must in all the best biscuits but icing sugar is used in this recipe, as opposed to the usual caster sugar you get in biscuits. This helps the Viennese fingers have that familiar melt-in-the-mouth texture.Chocolate dipped Viennese fingers are a staple in many biscuit tins. So too are these Melting Moments (Butter Biscuits) and these Hazelnut Melting Moments. Jump to: Some things look deceptively easy to make. Viennese fingers, the short buttery melt-in-the-mouth biscuits, fall into this category. They were invented and popularised in Britain, but inspired by Austrian pastries. They are the type of dainty biscuit that reminds you that baking is a scientific craft and can go very wrong if you play fast and loose with a few basic rules.