I was flipping through one of my many cookbooks on the weekend when I came across a recipe for chocolate Viennese fingers from Cupcakes, Muffins & other baked goods by Love Foods. As ashamed as I am to admit it, I’d not actually made any of the recipes from this cookbook yet, so I decided to make the Viennese fingers.
Viennese fingers or Viennese biscuits are a delicious treat to indulge in with a cup of tea or coffee. The texture of the biscuit is somewhat similar to shortbread and are usually dipped in chocolate. Traditionally Viennese biscuits are piped into finger like shapes with a fluted piping bag, however I discovered after I had already made the biscuit dough that the piping set I had but hadn’t used in a long time and assumed was tucked away in the drawer somewhere was nowhere to be found. I blame myself and one of my de-cluttering phases and assuming that because I hadn’t used it in some time gave it away or threw it out. I tried to improvise with a piping bag made from baking paper but I soon realised the dough was too thick for that. I then tried using a snap lock bag with the corner snipped, however the thick dough soon exploded out of the bag as soon as I tried to pipe it. In the end I rolled the biscuit dough by hand and tried (somewhat unsuccessfully) to make them look as though they had been piped.
Like me, have you ever made something or been in the middle of making something and suddenly found you are missing a vital ingredient or piece of kitchen equipment necessary to finish the job? How did you improvise? I’d love to hear your stories.
Chocolate Viennese Biscuits
Recipe from Cupcakes, Muffins & other baked goods by Love Foods
Makes up to 20
Ingredients:
115g of butter, at room temperature and cut into cubes
55g of icing sugar
125g of plain flour
1 tbsp of cocoa
100g of dark chocolate
Method:
1. Preheat your oven to 180 degrees celsius and line a baking tray with baking paper or grease well.
2. Add the butter and icing sugar to a mixing bowl and cream together until light and creamy.
3. Sift the plain flour and add to the creamed butter and sugar along with the cocoa. Mix until combined.
4. If piping, take a fluted nozzle and pipe the mixture on to a baking sheet into fingers, otherwise mould the dough into your desired shape using your hands. You can use a fork to create a pattern on the biscuits, as I did.
5. Bake for 15 minutes. Transfer to a wire rack to cool.
6. Once cooled, melt the chocolate and dip one (or both) ends of the biscuit into the chocolate. Place the biscuits on baking paper to set.
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{ 5 comments… read them below or add one }
Great photos! I have cookbooks like that where I forget to cook something and I feel so guilty about it! I had that situation once where I thought there was cream in the fridge but there wasn't anything nor was there milk. I used soy which we errm horrible!
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Thanks Lorriane
I agree, soy is horrible. I've tried many times to use it and it just has such an odd taste.
They look great, I actually thought they were piped, so well done! And I think snap lock bags must be getting weaker or something, I used to be able to use them to pipe stuff, but recently they seem to explode even for easy stuff like buttercream. Al foil is my improvising tool.
Btw, thanks for visiting my blog
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I love these types of biscuits and the fact that they are so chocolaty is a huge plus! They look delicious.
Magda
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I want to eat at least a dozen of these right away. Can you ship to the U.S.?
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