Chocolate-Dipped Viennese Fingers
- 7 tbsp. butter, plus extra for greasing
- 2 tbsp. superfine sugar
- ½ tsp vanilla extract
- ¾ cup self-rising flour
- 3½ oz/100 g semisweet chocolate
Preheat the oven to 325F/160C. Grease 2 large baking sheets. Place butter, sugar, and vanilla extract in a large bowl and beat together until light and fluffy. Stir in the flour, mixing evenly to make a fairly stiff dough. Place the mixture in a pastry bag fitted with a large star tip and pipe about 16 fingers, each 2 ½ inches/6cm long, onto the baking sheets. Bake in the preheated oven for 10-15 minutes, or until pale golden. Let cool on the baking sheets for 2-3 minutes, then transfer to a wire rack to cool completely. Place the chocolate in a small heatproof bowl, set over a saucepan of gently simmering water, and heat until melted. Remove from the heat. Dip the ends of each cookie into the chocolate to coat, then place on a sheet of parchment paper and let set.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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