Chocolate Viennese Fingers
|Butter||8 Ounce, softened (225 Grams)|
|Icing sugar||4 Ounce, sifted (100 Gram)|
|Plain flour||6 Ounce (175 Grams)|
|Corn flour||1 Ounce (25 Grams)|
|Cocoa||1 Ounce (25 Grams)|
|Vanilla butter icing||1 (Filling And Decoration)|
|Plain chocolate||2 Ounce, melted (50 Gram, For Filling And Decoration)|
Grease two baking trays and make a greaseproof paper piping bag.
Cream the butter with the sugar until very soft, light and fluffy.
Sift together the flour, cornflour, cocoa and salt, then gradually work these dry ingredients into the creamed mixture - the resulting paste should be just soft enough to pipe.
Spoon the mixture into a piping bag fitted with a large star nozzle and pipe 7.5 cm/3 in long fingers on to the prepared baking trays.
Chill for 30 minutes, or longer if you have time.
Bake the fingers in a moderate oven (180 C, 350 F, gas 4) for 10-15 minutes, or until slightly darkened in colour and cooked.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
While the biscuits are cooling, make the butter icing according to the recipe instructions, then use it to sandwich the fingers together in pairs.
To decorate the biscuits, pour the melted chocolate into the paper piping bag.
Cut a tiny hole in the point of the bag and pipe a zig zag pattern down the length of the fingers.
Leave to set before serving.
Variation Viennese whirls: omit the cocoa and increase the flour to 250 g/ 9 oz.
Pipe whirls of the mixture on to the baking trays.
Decorate the biscuits with glace cherries and angelica before baking, or dip the cooled biscuits in melted chocolate.