Viennese fingers are the perfect blend of melt-in-the-mouth butteriness and chocolate (and the ideal shape for dunking, if that’s your *ahem* cup of tea). Essentially just piped shortbread, there is no rolling out or shaping to contend with and if you don’t have a piping bag, a freezer bag with the corner snipped off will work, too. The rice flours give these little wonders their delicate texture, but if you can’t get them you can use a gluten free plain flour mix.
Viennese Biscuits (makes about 20 biscuits)
- 100g butter, softened
- 25g icing sugar
- 1/2 tsp vanilla extract
- 60g brown rice flour (you'll find rice flour in the 'wholefoods' section of your supermarket if it's not in the baking aisle)
- 40g white rice flour
- 1/4 tsp baking powder (check it is gluten free, some brands contain wheat - I use Dove Farms Organics)
- 100g milk chocolate
- Preheat your oven to 180°C (170°C for fan ovens)
- In a large bowl, beat the butter and icing sugar together until smooth Add the vanilla extract and mix well. Sieve the brown rice flour, white rice flour and baking powder into the bowl and combine to form a soft paste.
- Spoon the paste into a piping bag fitted with an open star tip, or a freezer bag with the corner snipped off. Pipe 5cm lines (or, if you’re feeling fancy, squiggles) on a baking sheet lined with greaseproof paper and bake for 15 minutes. Allow to cool for about 5 minutes on the baking sheet, until they are ok to handle.
- Melt the chocolate in the microwave - about 30 seconds should be enough, or do it in a heatproof bowl set over a saucepan of simmering water. Dip the biscuits halfway in the melted chocolate and place back on the baking sheet to completely cool. Eat remaining melted chocolate with a spoon. It’s ok - you’re preventing food waste.