I think I have discovered one of my new favourite cookies to make. The reason for this is because not only does it have five ingredients, but it literally took me about half an hour to make, which means I only had to sacrifice half an hour of my day away from studying to bake! (Yes, my schedule is getting busier and busier)
If you’re unfamiliar with what these butter cookies dipped in chocolate are, they are known as Viennese Fingers. They remind me of melting moments, just a lot thinner and obviously covered in chocolate. There are different ways in making the actual cookie itself, in regards to the shape. I piped mine similar to maybe how a scotch finger should look, but if you have a look at different Viennese Fingers on the internet, you notice some are piped in a wavy manner. But regardless of how you pipe them, the end result will still be the same: melt-in-the-mouth, delicate, soft, buttery cookies with a smooth, creamy milk chocolate tip to help balance the textures and flavours.
Here is the recipe from my Love Food Easy Chocolate Cookbook.
- 100g unsalted butter
- 25g caster sugar
- ½ tsp vanilla extract
- 100g self-raising flour
- 100g plain chocolate
- Preheat the oven to 160 degrees Celsius. Lightly grease two baking trays.
- Place the butter, sugar and vanilla extract in a bowl and cream together until pale and fluffy. Stir in the flour, mixing evenly to a fairly stiff dough.
- Place the mixture in a piping bag fitted with a large star nozzle and pipe about 16 fingers, each 6cm long onto the prepared baking trays.
- Bake in the preheated oven for 10-15 minutes, until pale golden. Cool for 2-3 minutes on the baking trays, then lift carefully onto a cooling rack with a palette knife to finish cooling.
- Place the chocolate in a small heatproof bowl set over a pan of gently simmering water until melted. Remove from the heat. Dip the ends of each biscuit into the chocolate to coat, then place on a sheet of baking paper and leave to set.