Description
Mary Berry’s Viennese Fingers are light, buttery biscuits with a melt-in-the-mouth texture, made by piping a soft dough into finger shapes. Often filled with buttercream or dipped in chocolate, these biscuits are perfect for tea-time treats or a simple indulgent snack. They are a classic recipe that combines elegance and simplicity, ideal for both beginner and experienced bakers.
Ingredients
- Unsalted butter (175g / ¾ cup): Softened, for the light, buttery texture.
- Icing sugar (60g / ½ cup): For sweetness and a smooth dough.
- Plain flour (175g / 1½ cups): The base for the biscuit dough.
- Cornflour (60g / ½ cup): Adds to the light, crumbly texture.
- Vanilla extract (1 tsp): For flavor.
For the Filling (optional):
- Butter (100g / ½ cup): Softened, for the buttercream filling.
- Icing sugar (200g / 1½ cups): Sifted, for a smooth filling.
- Vanilla extract (½ tsp): For added flavor.
- Dark chocolate (100g / 3.5 oz): Optional, for dipping the biscuits.
Instructions
1. Prepare the Dough:
- Beat the butter and sugar: In a mixing bowl, beat the softened butter and icing sugar together until light and fluffy.
- Add the flour and cornflour: Sift in the plain flour and cornflour, and add the vanilla extract. Mix until you have a smooth, soft dough that holds its shape when piped.
2. Pipe the Biscuits:
- Prepare the piping bag: Fit a large star nozzle onto the piping bag and fill it with the dough.
- Pipe into fingers: Pipe 8-10cm (3-4 inch) long fingers onto the lined baking tray, spacing them slightly apart. The dough should pipe easily, forming neat, ridged lines.
3. Bake the Biscuits:
- Preheat the oven: Set the oven to 180°C (350°F).
- Bake: Bake the biscuits for 12-15 minutes, or until they are a pale golden color. Avoid over-baking as they should remain light and delicate.
- Cool: Allow the biscuits to cool completely on the tray before handling, as they will be fragile when warm.
4. Make the Buttercream (optional):
- Beat the butter and sugar: In a bowl, beat the softened butter with the sifted icing sugar and vanilla extract until smooth and creamy.
5. Fill or Dip the Biscuits:
- Fill with buttercream: Sandwich the biscuits together with a layer of buttercream in the middle.
- Dip in chocolate (optional): Melt the dark chocolate in a small saucepan over low heat. Dip one end of each biscuit into the chocolate and place on parchment paper to set.
6. Serve:
- Enjoy: Once the buttercream is set or the chocolate is firm, serve your Viennese Fingers with tea or coffee for a perfect indulgent treat.