How To make Viennese Fingers
4 oz Butter
2 oz Caster sugar
1 oz Birds custard powder
3 oz Plain flour
2 oz Plain chocolate
Cream together the butter and the sugar until light and fluffy. Gradually blend in the custard powder and the flour. Using an icing bag fitted with a large star nozzle, pipe out 20 fingers, well apart, on to greased baking sheets. Bake at 350 degrees F., 180 degrees C., Gas Mark 4, for 20 minutes. Leave to cool on a wire rack. Melt the chocolate in a bowl over a pan of hot water. Dip both ends of the Viennese Fingers into the melted chocolate and leave until set. -----
How To make Viennese Fingers's Videos
Viennese Fingers Cookie Recipe | Indian Cooking Recipes | Cook with Anisa | #Recipes
Viennese Fingers Eid Cookies are so popular at Eid time and I always get requests for nice and easy Biscuit recipes. So please do try this one. Bake these in the oven 160c for 10 minutes or till lightly golden. Share the recipe with your friends and family and don't forget to tag me in your pictures.
Ingredients
250g butter
1/2 cup icing sugar
3/4 cup cornflour
3/4 cup custard powder
Approx 1 & half cup plain flour, to make a soft dough.
1 tsp vanilla essence.
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Viennese Whirls
These are a delightfully soft and melt in the mouth biscuit, sandwiched together with buttercream and raspberry jam. They taste so good.
Chapters/ Time Codes:
0:00 Viennese Whirls
1:27 Ingredients
2:27 Make the biscuit batter
5:00 Pipe the biscuit shapes and bake
6:34 Make the butter cream and fill sandwiches
10:24 Taste Test
Recipe:
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Chocolate Viennese Biscuits · Viennese Cookies · Butter Cookies · Easy Recipe|Ohyoo Cooking
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❐ Laminating nozzle:SANNENG sn7043
❐ Room temperature:26℃|78.8℉
❐ Room Humidity:37%.
❐ Ingredients:
▸ Unsalted butter 100g
▸ Salt 1g
▸ Powdered sugar 42g
▸ Egg white 18g
▸ Cake flour 80g
▸ Cocoa powder 20g
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Eric Lanlard's Viennese Biscuits
These Viennese biscuits are a lovely tea time treat for you or a wolfy friend...
Ingredients:
100g softened unsalted butter
25g icing sugar
1 tsp vanilla extract
100g plain flour
1 tsp cornflour
¼ tsp baking powder
100g milk chocolate, chopped
Some chopped pistachios
Method:
1. Preheat the oven to 170°C/gas mark 3.
2. Tip the butter and sugar into the bowl of a freestanding mixer and beat until pale and light.
3. Add the vanilla extract and mix again.
4. Sift the flour, cornflour and baking powder into the bowl and mix until smooth and thoroughly combined.
5. Spoon the dough into a piping bag fitted with a medium star nozzle and pipe 10cm-long fingers onto the prepared baking tray.
6. Bake on the middle shelf of the preheated oven for 10-15 minutes until they are a pale golden colour.
7. Remove from the oven and cool on the baking tray for 5 minutes.
8. Transfer the cookies to a wire rack until completely cold.
9. Tip the chopped milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water (bain-marie).
10. Remove from the heat and stir until smooth.
11. Dip one end of the biscuit into the chocolate and leave to set on baking parchment. Repeat for all of the biscuits, and sprinkle a little chopped pistachios on top of the chocolate.
Happy Baking!! Eric xxx
Recipe for Viennese finger biscuits
This biscuits recipe shows how to make viennese finger biscuits. More information on this recipe showing how to bake biscuits can be found at
The ingredients for this finger biscuits recipe for making approx. 15 viennese fingers are as follows:
175g soft margarine
50g caster sugar
175g self-raising flour
A few drops vanilla essence
100g chocolate spread
120g melted milk chocolate
A little icing sugar, to dust
The finger biscuits will stay nice and crisp if you store them in an airtight container for a few days. Just take them out and finish with the chocolate when required.
How To Make The Best Viennese Fingers - The Brilliant Baking Show
In this episode of The Brilliant Baking Show, we show you how to make the best Viennese Fingers drizzled in chocolate.
The full ingredients and recipe are in the notes below.
Email us and send in your questions for the show to brilliantbakingshow@gmail.com
or contact us at
Twitter.com @brillbakingmag
The show is Filmed, Directed and Edited by Damien Trent
A Doktored Films Production
Contact Doktored Films:
doktoredfilms@gmail.com
Twitter.com @damientrentfilm
Viennese Fingers
100g softened butter
25g icing sugar
100g plain flour
¼ level teaspoon baking powder
50g plain chocolate
1. Preheat the oven to 190c/170c(fan)/Gas Mark 5. Lightly grease 2 baking trays. Place a medium star nozzle into the piping bag.
2. Beat the butter and sugar together until pale and fluffy. Sieve in the flour and add the baking powder. Beat well and then spoon into a piping bag. Pipe out the fingers approx 3inch long, spacing well apart.
3. Bake for 10-15 mins until pale golden. Leave to cool before lifting onto a wire rack to go cold.
4. Break the chocolate into a bowl placed over a pan of boiling water, stirring while it melts. Drizzle the melted chocolate over the biscuits and leave to set.