Viennese Fingers are believed to have originated in Vienna, Austria, during the 19th century. They were originally referred to as “Fingegebäck,” which translates to “finger pastries.” This name likely comes from the shape of these delightful treats, which resemble fingers. If you’re eager to give them a try, here’s a delicious recipe to help you create your own batch of these charming biscuits!
INGREDIENTS
- For the Biscuits:
- 200 g butter or margarine (at room temperature)
- 40 g icing sugar
- 200 g plain flour
- 50 g cornflour
- For the Filling and Coating:
- 100 g chocolate (dark or milk)
- 100 g butter or margarine
- 200 g icing sugar
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 190°C (170°C for fan-assisted ovens or Gas Mark 5). Line a couple of baking sheets with greaseproof paper and set aside.
- Make the Biscuit Dough: In a large bowl, cream together the butter or margarine and icing sugar until light and fluffy. Sift in the plain flour and cornflour, mixing until a smooth, paste-like dough forms.
- Shape the Biscuits: Take a small portion of dough (about the size of a ping-pong ball) and roll it into a sausage shape. Place it onto the prepared baking sheets and score the top with a fork. Repeat with the remaining dough, leaving space between each biscuit.
Alternatively, you can pipe the biscuits using a star nozzle and a cloth piping bag. Note that a plastic piping bag may not be suitable for this dough. - Bake: Bake in the preheated oven for 10-12 minutes, or until the biscuits have spread slightly, look dry, and have a light golden color. Allow them to cool on the tray.
- Melt the Chocolate: Once the biscuits have cooled, melt the chocolate using a bain-marie or by microwaving it in short bursts. Dip either end of each biscuit into the melted chocolate, then place them back onto the greaseproof paper. Once all the biscuits are coated, refrigerate them to set the chocolate.
- Prepare the Buttercream Filling: While the chocolate is setting, mix the butter or margarine and icing sugar in a large bowl until light and fluffy to create the buttercream filling.
- Assemble the Biscuits: Pipe or spread a small amount of buttercream onto the flat side of a biscuit and sandwich it with another biscuit on top. Repeat this process with the remaining biscuits and buttercream.
