Ingredients
- 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
Method
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.
