Best Chocolate Viennese Biscuits Recipes

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.

VIENNESE FINGERS

Steps:

• Pre-heat your oven to 190°c (170°c for fan assisted ovens or Gas Mark 5) and line a couple of baking sheets with greaseproof paper. Set aside.
• In a large bowl, cream together the butter/margarine and icing sugar until light and fluffy. Sift in the flour and cornflour to create a paste-like dough.
• Take a small amount of your dough (about the size of a ping-pong ball) and roll into a sausage shape. Place onto your prepared baking sheets and score with a fork. Repeat with the rest of the dough, leaving space between each.Alternatively you can pipe the biscuits using a star nozzle and a cloth piping bag, if you desire. A plastic piping bag will not work however (see notes above).
• Bake in your pre-heated oven for 10-12 minutes until the biscuits have spread a little, look dry and have a slight golden colour. Leave to cool on the tray.
• Once your biscuits have cooled, melt your chocolate over a bain marie or in short blasts in a microwave. Dip either end of your biscuits in the chocolate, before placing back onto the grease proof paper. When all biscuits have chocolate on, pop them in the fridge to set.
• While the chocolate is setting, in a large bowl mix the butter/margarine and icing sugar, until light and fluffy to create your butter cream filling. Pipe or spread a small amount of buttercream onto a biscuit, before sandwiching another biscuit on top. Repeat with the remaining biscuits and buttercream.

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.