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  • Viennese Fingers

    1 vote
    Viennese Fingers
    Prep: 20 min Cook: 15/20 min Servings: 6
    by Mo
    2 recipes
    >
    These are the most delicious Viennese Whirls/fingers/biscuits I have ever come across. I use a piping bag for all three options but if making the fingers then I sandwich them together with home made Raspberry jam on one side and butter cream on the other, I then melt a bar of Galaxy milk chocolate and dip each end of the fingers in it. Leave to cool then sprinkle with icing sugar - melt in your mouth - can be frozen too.

    Ingredients

    • 6 oz Butter or margarine (I use Stork)
    • 2 oz Caster sugar
    • 4 oz Plain flour
    • 2oz Cornfloiur
    • few drops vanilla extract
    • For the fingers some jam and butter cream for filling
    • For Whirls half teaspoon jam on each whirl
    • For biscuits glace cherries or angelica to decorate

    Directions

    1. Cream together butter or margarine and caster sugar until light and fluffy. Fold in sieved flour and cornflour and add vanilla extract. Place the mixture in a piping bag fitted with a large star nozzle. Pipe the mixture either: for the Whirls pipe into fairy cake cases, for fingers pipe in snake shapes onto either grease proof paper or any non stick sheeting and for the biscuits pipe into various shape you require onto non stick sheet and decorate the biscuits with either the glace cherries or angelica. Bake in a pre-heated oven 170 deg.C/Mark 4/350 deg. F for 15-20 minutes. When cooked, carefully remove from baking sheet, allow to cool then apply dot of jam in middle of Whirls or spread jam on one side butter cream on the other side if making the fingers finally dipping them in milk chocolate and sprinkling with icing sugar.

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