Viennese chocolate fingers
Ingredients
5
Steps
6
Serves
7
Cook Time
15-20 Min
Ingredients
Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease two baking trays.
Cream the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the flour and cornflour.
Melt 75g/3oz dark chocolate in a heatproof bowl set over a pan of simmering water. Beat the chocolate into the biscuit dough.
Put the mixture in a piping bag fitted with a large star nozzle, and pipe fingers about 5cm/2in long on the baking trays, leaving room for spreading. Bake in the oven for 12–15 minutes.
Remove from the oven, and leave to cool slightly on the baking trays, then transfer to a wire rack and allow to cool completely.
Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, and dip one end of each biscuit in the chocolate, allowing the excess to drip back into the bowl.
Put the biscuits on a sheet of baking parchment, and leave to set before serving.