September 8, 2022

How to make Viennese chocolate fingers

Viennese chocolate fingers







Cook Time

15-20 Min


  • 100g/4oz butter
  • 75g/3oz icing sugar
  • 175g/6oz self-raising flour, sifted
  • 25g/1oz cornflour
  • 200g/7oz dark chocolate (at least 70% cocoa solids)
  • 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.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}