VIENNESE FINGERS RECIPE BY MO - COOKEATSHARE
These are the most delicious Viennese Whirls/fingers/biscuits I have ever come across. I use a piping bag for all three options but if making the fingers then I sandwich them together with home made Raspberry jam on one side and butter cream on the other, I then melt a bar of Galaxy milk chocolate and dip each end of the fingers in it. Leave to cool then sprinkle with icing sugar - melt in your mouth - can be frozen too.
Provided by Mo
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Number Of Ingredients 8
Steps:
- Cream together butter or margarine and caster sugar until light and fluffy. Fold in sieved flour and cornflour and add vanilla extract. Place the mixture in a piping bag fitted with a large star nozzle. Pipe the mixture either: for the Whirls pipe into fairy cake cases, for fingers pipe in snake shapes onto either grease proof paper or any non stick sheeting and for the biscuits pipe into various shape you require onto non stick sheet and decorate the biscuits with either the glace cherries or angelica. Bake in a pre-heated oven 170 deg.C/Mark 4/350 deg. F for 15-20 minutes. When cooked, carefully remove from baking sheet, allow to cool then apply dot of jam in middle of Whirls or spread jam on one side butter cream on the other side if making the fingers finally dipping them in milk chocolate and sprinkling with icing sugar.
Nutrition Facts : ServingSize 47 g, Calories 272, FatContent 23.18 g, TransFatContent 0.0 g, SaturatedFatContent 14.59 g, CholesterolContent 61 g, SodiumContent 164 g, CarbohydrateContent 14.44 g, FiberContent 0.5 g, SugarContent 0.07 g, ProteinContent 2.19 g
VIENNESE FINGERS | SAINSBURY'S RECIPES
Get your bake on for these buttery, chocolate-dipped biscuits – they beat a digestive hands down
Provided by Sainsbury's Team
Total Time 57 minutes
Prep Time 45 minutes
Cook Time 12 minutes
Yield 30 biscuits
Number Of Ingredients 6
Steps:
Preheat the oven to 190°C/gas mark 5. Cream the butter with the icing sugar until fluffy, then beat in the flour, baking powder and vanilla extract.
Spoon into a piping bag with a large star nozzle and pipe into 6cm fingers, spaced apart, on 2 baking trays lined with baking parchment. Chill for 30 minutes.
Bake for 12 minutes then cool completely on a wire rack. Dip the ends into the chocolate and leave to set on the baking parchment.
Nutrition Facts : Calories 70 calories, FatContent 4.9 grams, SaturatedFatContent 3.0 grams, SugarContent 3.0 grams, SodiumContent 10.0 milligrams salt, CarbohydrateContent 5.6 grams, FiberContent 0.5 grams, ProteinContent 0.7 grams
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