image Viennese Fingers

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It’s been a while since I baked (over a week!) and I was reminded of these Viennese Fingers when I went for coffee over the weekend and saw a plate of them selling for €3 each! They are a little fiddly as in they require a piping bag but are otherwise very easy & very popular in this house.  (I’m hiding one for my 11 O Clock cup of tea – almost all gone!)


250g/9oz very soft butter
50g/2oz icing sugar, plus extra to decorate
250g/9oz plain flour
50g/2oz cornflour
½ tsp pure vanilla extract
For the filling
50g soft butter
100g icing sugar, plus ½ tsp for dusting
½ tsp pure vanilla extract
75g/3oz seedless raspberry jam
6oz dark chocolate, melted


  • Preheat the oven to 190C/375F/Gas 5. Line 2 baking sheets with greaseproof paper. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula.
  • Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 2½in fingers of the dough, spacing well apart. (This requires some strength!)
  • Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack.

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  • For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth.

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  • Spoon a little jam onto the flat side of half of the biscuits and place jam-side up on the cooling rack. Spread the buttercream icing onto the remaining biscuits and sandwich with the jam.vienese 6vienese 7


  • Dip both sides in melted chocolate. (I had to spoon this on carefully as the fingers are quite delicate)

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