Viennese Chocolate Fingers Food

VIENNESE FINGERS

Steps:

• Pre-heat your oven to 190°c (170°c for fan assisted ovens or Gas Mark 5) and line a couple of baking sheets with greaseproof paper. Set aside.
• In a large bowl, cream together the butter/margarine and icing sugar until light and fluffy. Sift in the flour and cornflour to create a paste-like dough.
• Take a small amount of your dough (about the size of a ping-pong ball) and roll into a sausage shape. Place onto your prepared baking sheets and score with a fork. Repeat with the rest of the dough, leaving space between each.Alternatively you can pipe the biscuits using a star nozzle and a cloth piping bag, if you desire. A plastic piping bag will not work however (see notes above).
• Bake in your pre-heated oven for 10-12 minutes until the biscuits have spread a little, look dry and have a slight golden colour. Leave to cool on the tray.
• Once your biscuits have cooled, melt your chocolate over a bain marie or in short blasts in a microwave. Dip either end of your biscuits in the chocolate, before placing back onto the grease proof paper. When all biscuits have chocolate on, pop them in the fridge to set.
• While the chocolate is setting, in a large bowl mix the butter/margarine and icing sugar, until light and fluffy to create your butter cream filling. Pipe or spread a small amount of buttercream onto a biscuit, before sandwiching another biscuit on top. Repeat with the remaining biscuits and buttercream.

VIENNESE CHOCOLATE FINGERS

Steps:

• Preheat the oven to 375 degrees. Prepare baking sheets with a light coating of cooking spray.
• Sift together the flour, baking powder, cornstarch, cinnamon and salt. Set aside.
• Using a double boiler or a large heat resistant bowl over a saucepan, melt your chocolate.
• Beat together the butter and sugar until the butter is light and fluffy, about 2 minutes at medium high speed.
• Using the mixer, slowly incorporate the dry ingredients into the whipped butter and sugar. Once done, beat in the melted chocolate.
• Using a large pastry bag fitted with a large star tip (#885), pipe 2 inch ribbons of dough. In doing so, you are not making a straight line but slight small waves/ridges. Sorry I don't recall the terminology here. Allow a good amount of space between cookies to allow to expand during baking.
• Bake for 12-15 minutes, checking at the minimum baking time for doneness. Remove from the oven when done.
• Allow the cookies to cool on sheets for a few minutes before transferring to wire racks.
• Melt the remaining chocolate in a double boiler. Gently dip the edge of each cookie into the chocolate tipping off the excess. Place the dipped cookies onto the parchment paper and let the chocolate set before serving or storing.