So here I present to you, the second recipe from Mary Berry’s baking bible. In all honesty, they came out alright, but could be better with more practice! For these biscuits, there is a definite buttery taste – with the added dark chocolate, it adds a nice break from the biscuit itself.
The ingredients are fairly minimal and I didn’t get the 20 biscuits that the recipe suggests, like I say, I may have to make them again sometime to improve them – however, not a bad attempt! So here I present to you, Mary Berry’s Viennese Fingers:
- 100 g softened butter
- 25 g icing sugar
- 100 g plain flour
- 1/4 level tsp baking powder
- 50 g dark chocolate
- Pre heat the oven to 190C/ fan 170C/Gas mark 5. Prepare the tins by lining with baking parchment and greasing this as well. The book calls for you to just grease the baking tray with butter but it then becomes difficult to get the biscuits off once baked.
- Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Easy!
- Sieve in the plain flour and continue to beat until smooth.
- Add the mixture to a piping bag with a medium-large star nozzle and then pipe onto the baking trays into finger shapes (roughly 3″ apart).
- Bake in the oven on the top shelf for 10 minutes; if you have preheated the oven, you shouldn’t need the full 15 minutes.
- Lift off the biscuits and cool onto a plate or wire rack.
- Melt the chocolate in a medium size heatproof bowl on a small saucepan of gently simmering water (making sure the bottom on the bowl doesn’t touch the water underneath. Alternatively, you could melt the chocolate in the microwave; only in 30 second bouts to prevent the chocolate from burning.
- Dip the ends of the biscuit into the chocolate and leave to set – I put mine in the fridge to speed up the process!