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Chocolate Viennese fingers

  • Timer Prep 40 min
    Cook 25 min
  • Chart 235.0 cal/
  • Chef hat Easy


Soften the butter at room temperature.


  1. 1 Butter and line a baking sheet with baking paper.
  2. 2 Using an electric mixer or a wooden spoon, beat together the butter and icing sugar until pale.
  3. 3 Beat in the flours and vanilla extract (take care not to overbeat, as this will add air to the mixture).
  4. 4 Spoon into a piping bag fitted with a large star nozzle and pipe 16 fingers onto the baking sheet. Chill for 20 minutes.
  5. 5 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens), then bake the fingers for 12-15 minutes – but don’t let them brown. Leave to cool a little, then transfer to a wire rack.
  6. 6 Place a heatproof bowl over a pan of simmering water (the base of the bowl must not touch the water), add the chocolate and leave to melt for about 10 minutes, stirring occasionally.
  7. 7 Once the chocolate has cooled a little, reheat it again, then leave to cool once more – this avoids unsightly marks appearing once the chocolate sets (but it’s not compulsory).
  8. 8 Tip the melted chocolate into a tall narrow beaker, then dip in each finger to half-way up – allow excess chocolate to drip back into the beaker.
  9. 9 Leave the chocolate-dipped fingers to set on a wire rack.
  • Average per serving
  • Calories 235.0kCal
  • Fat15.9g
  • Saturated9.6g
  • Salt0.1g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg