The Great British Bake Off winner offers up a delicious bake for tea time. Dipped in luxurious chocolate, these biscuits are an indulgent treat to have alongside a cuppa and will seriously impress your guests with their flavour and stylish appearance. While these look tricky to make, they're easy enough for even the most novice baker to attempt. You may need a little practice with the piping bag, but the results are worth it!
- 100g unsalted butter, softened
- 25g icing sugar
- 1tsp vanilla extract
- 100g plain flour
- 1tsp cornflour
- 1/4tsp baking powder
- 100g milk chocolate, chopped
You will also need:
- A baking tray lined with baking parchment and a piping bag fitted with a medium star nozzle
- Preheat the oven to 170°C/325°F/Gas Mark 3
- Tip the butter and sugar into the bowl of a freestanding mixer and beat until pale and light. Add the vanilla extract and mix again. Sift the flour, cornflour and baking powder into the bowl and mix until smooth and thoroughly combined
- Spoon the dough into a piping bag fitted with a medium star nozzle and pipe 10cm-long fingers onto the prepared baking tray. Bake on the middle shelf of the preheated oven for 10–15 minutes until pale golden
- Remove from the oven and cool on the baking trays for 5 minutes. Transfer the cookies to a wire rack until completely cold
- Tip the milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water. Remove from the heat and stir until smooth
- Dip both ends of the Viennese fingers into the chocolate and leave to set on baking parchment.
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