These Viennese Fingers just melt in your mouth, and are a perfect accompaniment with a steamy hot cup of tea.

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100 grams unsalted butter (softened)
20 grams icing sugar (sifted)
100 grams plain flour (sifted)
ΒΌ tsp baking powder
1 tsp vanilla essence
50 grams chocolate

  1. Preheat oven to 190 degrees C, line baking paper on two trays and set aside.
  2. Cream together butter and icing sugar till pale, light and fluffy, then mix thoroughly flour, baking powder and vanilla essense. Spoon mixture into piping bag with medium nozzle, pipe out 15 fingers each being 4cm long.
  3. Bake for 10-15 minutes until pale golden brown, set aside to cool.
  4. Half fill saucepan with water, bring to boil, remove from heat and place bowl with chocolate over the saucepan, and stir until chocolate is smooth and melted. Dip a quarter of the finger into the chocolate and leave to set.