Chef's Delight: Viennese Fingers
- Recipe by Paula Heatley -
Ingredients
100g soft butter
25g caster sugar
1/2 tsp vanilla
100g self raising flour
100g milk chocolate
Method
Preheat your oven to 160c fan and line a baking tray with parchment paper.
Place your butter, sugar and vanilla in a bowl and whisk until pale and combined. Stir in the flour and mix to form a dough.
Pipe fingers about 6cm long onto your baking trays.
Bake for 10 to 15 minutes until pale and golden.
Allow to cool on the tray as they will be still soft once cooled for about 10 minutes, then carefully transfer to a wire rack to cool fully
Melt your chocolate either in a bowl over a pan of simmering water or in the microwave and dip both ends of the biscuits into the chocolate and place on some parchment paper to set.
Once set enjoy.
ABOUT THE CHEF
Paula Heatley is a mother of four, who loves to cook and bake for her family.
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