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Chocolate-Dipped Viennese Fingers
I’ve always liked the idea of making Viennese Whirls or Fingers, but have never done so. This was the perfect opportunity to give it a
try.
Ingredients
For the cookie dough:
- 125 g unsalted butter softened
- 25 g icing sugar sifted
- ½ tsp. vanilla extract
- ¼ tsp. baking powder
- 115 g plain flour
- 40 g cornflour
- 2 tbsp milk
For the chocolate icing:
- 100 g dark or milk chocolate
Instructions
- Preheat the oven to 160C.
- 125 g unsalted butterMake the cookie dough: in a mixing bowl, beat the butter until soft and creamy.
- 25 g icing sugar, ½ tsp. vanilla extractSift in the icing sugar, add the vanilla and beat again until the mixture is light and fluffy.
- ¼ tsp. baking powder, 115 g plain flour, 40 g cornflour, 2 tbsp milkSift in the baking powder, plain flour and cornflour, and add the milk.
- Stir rather than beat everything together to make smooth soft dough.
- Line two baking sheets with baking parchment.
- Spoon the mixture into a piping bag fitted with a large star nozzle.
- Pipe the mixture onto the baking sheets in lines about 10cm long, spaced well apart, to make about 20 cookies.
- Bake in the oven for 7-8 minutes or until the cookies are pale golden.
- Leave to cool on the bakingsheets for 5 minutes, before very carefully transferring to a wire rack with a palette knife to cool completely.
- 100 g dark or milk chocolateTo make the chocolate icing, break or chop the chocolate into small pieces, and place in a heatproof bowl.
- Stand the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water, and leave until the chocolate has melted, stirring occasionally until smooth.
- Re-line the baking sheets with clean baking parchment or foil.
- Dip both ends of the cookies into the melted chocolate, let the excess chocolate drip back into the bowl, and place the cookies back on the baking sheets until the chocolate has set.
- When set, store the cookies in an airtight container.
Notes
The mixture needs to be soft enough to pipe, but it must also be firm enough to hold its shape, so you may need to adjust the quantity of milk to ensure the right consistency. The baked cookies are crumbly and delicate,
so handle them with care as you could break them when lifting them off the
baking sheets and dipping them in chocolate, if you are too heavy handed. On the other hand, eating the broken ones is the cook’s perk. The mixture needs to be soft enough to pipe, but it must also be firm enough to hold its shape, so you may need to adjust the quantity of milk to ensure the right consistency. The baked cookies are crumbly and delicate,
so handle them with care as you could break them when lifting them off the
baking sheets and dipping them in chocolate, if you are too heavy handed. On the other hand, eating the broken ones is the cook’s perk.
so handle them with care as you could break them when lifting them off the
baking sheets and dipping them in chocolate, if you are too heavy handed. On the other hand, eating the broken ones is the cook’s perk. The mixture needs to be soft enough to pipe, but it must also be firm enough to hold its shape, so you may need to adjust the quantity of milk to ensure the right consistency. The baked cookies are crumbly and delicate,
so handle them with care as you could break them when lifting them off the
baking sheets and dipping them in chocolate, if you are too heavy handed. On the other hand, eating the broken ones is the cook’s perk.
Nutrition
Calories: 210kcalCarbohydrates: 21gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 5mgPotassium: 61mgFiber: 1gSugar: 8gVitamin A: 317IUCalcium: 16mgIron: 1mg