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.