"If I were to rank my top biscuits of all time, Viennese fingers would sit firmly in my top three. There's not too much going on: just a good, buttery crumb, melt-in-the-mouth texture and chocolate-dipped ends, which are a must. While they're pretty straightforward to make, issues often arise when it's time to pipe the dough, and it can be tricky to strike a balance between a consistency that has enough butter but still holds its shape once baked."
"Put the soft butter, icing sugar and vanilla in a bowl and beat with an electric whisk for three to four minutes, until very pale and creamy. Add the flour and custard powder, then mix to make a smooth dough. Mix in the milk, then spoon the dough into a piping bag fitted with a large open-star nozzle (I use Wilton 8B). Pipe 10 finger-shaped biscuits on to the lined tray, then chill for 15 minutes."
Viennese fingers are simple butter-based biscuits characterized by a buttery crumb, melt-in-the-mouth texture and chocolate-dipped ends. A balance between sufficient butter for tenderness and firmness to hold shape is crucial when piping the dough. Adding a little milk makes the dough more pipeable, and using a large open-star nozzle (Wilton 8B recommended) reduces hand strain and prevents burst piping bags. The recipe uses very soft salted butter, icing sugar, vanilla, plain flour, custard powder and a small amount of milk. After piping, chill the shaped biscuits for 15 minutes, bake at 180C (160C fan) for 18–22 minutes, then cool and dip the ends in melted milk chocolate.
Read at www.theguardian.com
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