Viennese fingers dipped in chocolate are a delicious buttery shortbread biscuit. They might look a bit tricky to make, but they’re easier than you think, meaning even children and beginner bakers can give them a try.
These Viennese fingers are an elegant looking buttery shortbread biscuit. They might look tricky to make but they’re easier than you think, meaning even children can give them a go.
We’ve made Viennese whirls before but thought these Viennese fingers might be easier. Rather than having to pipe the biscuits out into a swirl you can just pipe in a straight line which is definitely easier, especially for small hands.
How can kids help make Viennese fingers?
Viennese fingers are surprisingly easy to make, so very doable for children or novice bakers.
Even very young children can help measure out all the ingredients and mix them together.
It’s important the mix is quite soft before you pipe it so you might need to give your kids a hand or do it in a free-standing mixer.
My kids like trying their hand at piping so these were a fun biscuit to try. It’s certainly a bit different to rolling out the dough or using cutters.
Piping in a straight line is relatively easy although I find it helps if I hold the bag with them and help them squeeze the mixture out while they guide the bag.
Lastly, we dipped the ends of our biscuits in chocolate. If you have younger children that finds piping too difficult, this is a great, easy job for them.
If you don’t want to add the chocolate, you can miss this step out – the biscuits are tasty enough without it. Or you can use different types of chocolate or even get your kids to decorate the ends with sprinkles.
Difficulty: A wee bit harder
Time: 20 minutes + 10 minutes baking
100g butter, softened
25g icing sugar
100g plain flour
1 tbsp cornflour
¼ tsp baking powder
100g milk chocolate
How to make Viennese fingers
Line 2-3 baking trays with baking/parchment paper
Mix the butter and sugar together
Get your kids to measure the butter and icing sugar out and dd them to a large mixing bowl or free-standing mixer.
Your butter needs to soft before you mix it. If it’s not, get your kids to cut it into small pieces and pop it into the microwave for 10 seconds or so (not long enough to melt it).
Mix the sugar and butter together with wooden spoons, a spatula or the k paddle of your free-standing mixer.
Add the flour and cornflour
Get your kids to measure the flour, cornflour and baking powder and add them to your bowl or free-standing mixer.
Mix it all together until it is well combined and soft. You might need to give your kids a hand to make sure the dough is soft enough otherwise it will be hard to pipe.
Pipe your Viennese fingers
Put the biscuit dough into a piping bag fitted with a medium/large star shaped nozzle.
Pipe straight biscuits about 7-8cm long onto your prepared baking trays.
Once you’ve piped all your fingers out pop your baking trays in the fridge for 30 minutes or so. Chilling your biscuits before you bake them should mean they hold their shape better.
Bake your Viennese fingers
Preheat your oven to 170C/16C Fan / 335F
Bake your biscuits for around 7-10 minutes. Keep an eye on them – they’re ready when they’ve started to turn a nice golden brown colour.
Remove them from the oven and leave them on the baking trays for a few minutes. Then put each biscuit on a wire rack to cool completely.
Decorate your Viennese fingers
We chose to decorate each end with a little chocolate. You can miss this step out if you like, use different chocolate or dip only one half rather then each end.
Melt the chocolate in a small bowl in the microwave or in a heatproof bowl over a pot of simmering water (a double boiler).
Stir the melted chocolate so it’s smooth then get your kids to dip your finger biscuits into the chocolate. We also used a teaspoon to spread the chocolate on to each biscuit.
Put each finger onto a sheet of baking paper to set.
Serve and enjoy.
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I’ve linked these up to #BakingCrumbs hosted by Apply to face blog.