Posted 20 hours ago

Fox's Viennese Milk Chocolate Dipped Fingers, 105g

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These buttery Viennese Fingers dipped in dark chocolate are surprisingly easy to make. There's no need for messy piping bags or nozzles. Roll the dough out into little fingers and make decorative markings with a fork before baking, dip them in melted dark chocolate when cooled. With the Coronation of King Charles III fast approaching and the nicer weather hopefully on its way, afternoon tea parties are becoming more and more popular after all the comfort food that soothed our souls during the long Winter.

Flour - Plain white flour or white spelt flour is fine. For an additional nutty texture try using Spelt Wholemeal flour. Follow these step by step instructions to make Chocolate Dipped Viennese Fingers. There is no need for a piping bag or nozzle as the dough is too firm to pipe through the nozzle, use a kitchen fork to make decorative groves.Sift in the flour and cornflour, add the vanilla extract and beat again for at least 2 minutes until you have a very soft mixture. When I think of an afternoon tea party, I think of sunny afternoons filled with joy and delicious bites that are washed down with some nice cups of tea. I have lots of finger food recipes for a fabulous party: Afternoon Tea Party Menu Ideas which are so good. While the Viennese Whirls are the more popular version of these biscuits, the Viennese fingers are even easier to whip up and need less ingredients too. They have a very similar texture to a shortbread biscuit , which is another popular treat in the UK. Jump to: Preheat the oven to 170 deg fan assisted. Grease and line a large baking tray with baking parchment. It is crucial to beat the dough mixture really well with the hand mixer, otherwise it will be impossible to pipe it out, even through a large nozzle. While the mixture shouldn't be close to melting, it does need to be smooth enough to create perfect Viennese fingers.

Unlike other shortbread recipes or recipes that use shortcrust pastry, there is no need to chill this dough before baking, in can go straight in the oven as soon as they fingers have been piped. Purely optional, and not as common if you are using this recipe for Viennese Whirls, but something we think completes Viennese fingers nicely. Use a good quality chocolate of your choice. I use dark chocolate to omit the diary but milk chocolate is perhaps more common. And these Viennese Fingers or Viennese Shortbread Biscuits are the perfect addition here. They are incredibly delicious, elegant and decadent, and you won't believe how easily you can make them at home. Place the butter and icing sugar into a bowl and using an electric whisk beat until fully combined. Beat in the vanilla extract. Sieve together the flour, cornflour and baking powder, then mix in the sieved ingredients in 2-3 batches and continue to beat, until thoroughly mixed. The consistency should be smooth but not extremely stiff (only add milk if you think the dough needs loosening for piping).This is just an overview of the ingredients I used with possible alternatives and why I may have used them. See the recipe card below for a complete list of ingredients and quantities. Do keep an eye on the biscuits after 10 minutes, different ovens work in different ways, and something even a minute can make the different between a well-baked biscuit and a burnt one.

Chocolate - For a rich dark taste use dark chocolate with 79% cocoa solids. Milk chocolate is fine. Corn flour is finer than plain flour, so it gives the dough a finer finish than just plain flour. Again this adds to the melt-in-the-mouth texture, like the icing sugar, as well as giving them a slight crispness as they bake.Chocolate dipped Viennese fingers are a staple in many biscuit tins. So too are these Melting Moments (Butter Biscuits) and these Hazelnut Melting Moments. Jump to: Sweetness is a must in all the best biscuits but icing sugar is used in this recipe, as opposed to the usual caster sugar you get in biscuits. This helps the Viennese fingers have that familiar melt-in-the-mouth texture. icing sugar - unlike caster or granulated sugar, the icing sugar has a smooth texture which helps achieve the right consistency for the biscuits

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