Chocolate dipped Viennese fingers.

This week has been so busy. Working a lot of hours sure kills me and by the time I get home, I eat, bathe and sleep. So thankfully my day off tomorrow is just around the corner.
 I made these a couple of weeks ago and never got round to posting them. These are moreish little bites of the softest biscuits. You are supposed to dip the ends in chocolate but we didn’t have any in the cupboard and being the lazy person I am I couldn’t be bothered to go out and buy some, it was raining at the time and going out in the rain. Nah. 
So I made up a chocolate icing and it tastes so good that I think I’ll make them like this all the time.
Adapted from 1001 cupcakes, cookies & other tempting treats.

100g butter, plus extra for greasing
25g golden caster sugar
1/2 tsp vanilla extract
100g self rasing flour
200g icing sugar
2tbsp cocoa powder
Preheat the oven to 160ºC/Gas Mark 3. 
Grease and line 2 large baking trays.
In a bowl beat together the butter, sugar, vanilla extract until light and fluffy. 
Stir in the flour, mixing evenly to make a fairly stiff dough.
Place the mixture in a piping bag fitted with a large star nozzle and pipe 16 fingers each 6cm long onto the baking trays. 
Bake in the oven for 10-15 minutes until pale golden. Leave to cool on the baking tray and then transfer to a wire rack to cool completely. 
Place the icing sugar into a bowl and the cocoa. Add enough water to create a melted chocolate consistency.  Stir briskly until smooth and thick enough to coat the back of a spoon. If too thick, add a little more water, if too thin then sift in more icing sugar.
Dip the ends of both biscuits into the icing. 
These won’t hang around for long!
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