Time: 30 minutes plus 12 minutes baking
These Viennese fingers are buttery, melt in the mouth biscuits. We made them Christmassy with the addition of Christmas sprinkles, but if you swap the green, white and red sprinkles for a different colour you could make them at any time of the year.
125g butter, softened
40g icing sugar
1 tsp vanilla extract
125g plain flour
2 tbsp cornflour
¼ tsp baking powder
A pinch of salt
50g each dark and milk chocolate or white chocolate
Preheat the oven to 170C / 160C fan and prepare a baking sheet
Get your toddler to cover a baking sheet with baking paper.
Mix the sugar and butter together
Get your toddler to measure the butter and sugar and pop them in a bowl or stand mixer. Add the vanilla extract. If your child has a relatively steady hand they could do this on their own. If not, they can just help you.
Mix together until the mixture is light and pale. It’ll take a few minutes.
Add the rest of the ingredients
Measure the flour into a bowl along with the cornflour, baking powder and salt. Sift it in to your large bowl/mixer and mix together again until it’s smooth and thoroughly mixed.
Pipe your biscuits
Get your child to help you spoon your biscuit mixture into a piping bag with a large star shaped nozzle. Pipe tight s-shaped spirals onto your baking tray. I normally do the first few then as the mixture softens it gets a bit easier to pipe so Hannah has a go. I don’t worry too much about shapes she pipes.
Bake your Christmas biscuits
If you want your biscuits to maintain their shape, pop them in the fridge for 10 minutes before baking them.
Bake the biscuits for 10-12 minutes or until they’re a pale golden colour. Remove them from the oven and let them cool on the baking tray for 5 minutes or so then carefully move them on to a wire rack and allow them to cool completely.
Decorate your biscuits
Get your toddler to help break the chocolate into a bowl. We melted ours in the microwave – giving it short blasts until it was all done. Alternatively, you could do it in a heatproof bowl over a pan of simmering water, stirring it until it’s smooth.
Pour your sprinkles into a bowl. We got some Christmas coloured one from the baking section of our supermarket.
Dip the underside or the end of each biscuit into the chocolate then dip them in the sprinkles. Hannah enjoyed this part, but be warned – it’s a wee bit messy!
Let them set on baking paper before serving them.