Chocolate Dipped Viennese Fingers

 

Chocolate Dipped Viennese Fingers

These Chocolate Dipped Viennese Fingers are delicate, buttery biscuits with a light, melt-in-the-mouth texture and a rich chocolate coating. They're elegant enough for afternoon tea, yet simple enough to make for everyday treats. The combination of buttery vanilla biscuit and smooth chocolate makes these classic Viennese biscuits irresistible.

Ingredients

For the Biscuits

• 250 g soft butter, at room temperature
• 125 ml icing sugar, sifted
• 5 ml vanilla essence
• 375 ml cake flour, sifted
• 50 ml cornflour
• 2.5 ml salt

For the Chocolate Dipping

• 300 g milk chocolate or dark chocolate, broken into pieces
• 15 ml vegetable oil

Equipment Needed

• Piping bag with large star nozzle, about 1.5 cm
• Baking trays lined with baking paper

Directions

1. Preheat the Oven:

Preheat oven to 180 degrees Celsius.

2. Make the Dough:

In a large bowl, beat the butter and icing sugar together with an electric mixer on high speed for 4 to 5 minutes until very pale and fluffy.

Beat in the vanilla essence.

Sift together the cake flour, cornflour and salt.

Add the dry ingredients to the butter mixture. Mix on low speed just until a soft, smooth dough forms. Do not overmix.

The dough should be soft enough to pipe easily.

3. Pipe the Biscuits:

Spoon the dough into a piping bag fitted with a large star nozzle.

Pipe straight fingers, about 7 cm long, onto the prepared baking trays. Leave 3 cm space between each.

For best results, chill the piped biscuits in the fridge for 15 minutes before baking. This helps them keep their shape.

4. Bake:

Bake for 10 to 12 minutes, or until the edges are just starting to turn light golden. The centres should remain pale.

Remove from oven and leave on the tray for 5 minutes, then transfer to a wire rack to cool completely.

5. Dip in Chocolate:

Place the chocolate and oil in a heatproof bowl over a pot of gently simmering water.

Stir until smooth and melted. Remove from heat.

Dip one end of each cooled biscuit into the melted chocolate, about halfway.

Place on baking paper and allow the chocolate to set completely at room temperature. To speed this up, place in the fridge for 20 minutes.

Storage

Store the Chocolate Dipped Viennese Fingers in an airtight container at room temperature for up to 2 weeks.

Keep them in a cool, dry place so the chocolate remains firm. Avoid storing them somewhere warm or humid.

Recipe Notes

• Use good quality chocolate for a smooth finish and better taste.
• The cornflour gives these biscuits their melt-in-the-mouth texture.
• If the dough becomes too soft while piping, chill it for 10 minutes.
• Chilling the piped biscuits before baking helps them maintain their shape and gives the finished biscuits cleaner edges.

Frequently Asked Questions

Why are my Viennese fingers spreading in the oven?

The butter may have become too warm, or the dough may have been too soft. Chill the piped biscuits for 15 minutes before baking to help them hold their shape.

Why are Viennese biscuits kept pale?

Viennese fingers should have a delicate, pale appearance with only the edges lightly golden. Overbaking can make them dry and reduce their delicate texture.

Can I use dark chocolate instead of milk chocolate?

Yes. Dark chocolate provides a richer, less sweet contrast to the buttery biscuits, while milk chocolate gives a sweeter finish.

Can I make the biscuits ahead of time?

Yes. The baked biscuits can be prepared ahead and stored in an airtight container for up to 2 weeks.

Can I freeze Viennese fingers?

Yes. Freeze the baked, undipped biscuits in an airtight freezer-safe container. Thaw completely before dipping them in chocolate.

Final Thoughts

These Chocolate Dipped Viennese Fingers are a beautiful homemade biscuit with a wonderfully buttery texture and a luxurious chocolate finish. They're perfect with a cup of tea or coffee and make an elegant addition to a biscuit platter, afternoon tea, or homemade gift box.