Viennese Fingers (Blogtober 6)

Soapmakers Eat Too…

Every year, in mid-August, our village holds a Horticultural & Craft Show. Gardeners, photographers, crafters and cooks compete to show off their skills and be the best in their category.  Our garden is still a work in progress, I’m no photographer and I’ve had no time recently for any craft bar soapmaking, but baking… now baking I can do.  I entered six classes, and won four firsts and two seconds (go me!) One of the firsts was for my Viennese Fingers*

Viennese Fingers

Viennese Fingers

Ok, so these may look a little wonky, but they’re prize winners!  They really are the lightest, crumbliest and shortest of biscuits which are ridiculously easy and surprisingly quick to make. I’ve been making at least one batch (usually two!) of these each week recently and they’re loved by the whole family. Give ’em a go and impress your nearest and dearest.

Before you start, preheat your oven to 180C – if you have a super-efficient oven then you might want to reduce it to 170/175C, but either way keep an eye on the biscuits as they’re cooking.

This recipe will make approx. 20 fingers.


  • 175g soft margarine (you could use butter, but I’ve found marge is better in these)
  • 60g icing sugar
  • 125g plain flour
  • 60g cornflour
  • 100-150g plain dark chocolate

You’ll also need a piping bag and nozzle. This is the one I use.

Piping nozzle

Piping nozzle

It needs to be be fairly big as the mixture is quite dense – this one is 3cm diameter at its wide end…

To make up the biscuit mix, thoroughly beat together the margarine and the icing sugar with an electric mixer:

Ingredients, thoroughly combined

Margarine & Icing Sugar

Add the two flours and mix well again:

All ingredients combined

All ingredients combined

Now you’re ready to pipe – it really IS that easy 🙂

Place the nozzle into the piping bag (I often use disposable piping bags blah blah…and fill the bag with the biscuit mixture.  I find it helps to place the bag into a large glass and fold the ends over the top of the glass to hold it in place…

Piping Bag in a Glass

Filling the Piping Bag in a Glass

Filled Piping Bag

Filled Piping Bag

Grab a couple of baking sheets, cover them with greaseproof / baking paper – do NOT grease neither the trays nor the baking paper. Pipe 10 ‘fingers’ of mix onto each lined tray (leaving 1-2cm between them as they will spread a little).  As you can see from this picture my piping isn’t particularly uniform, but who cares?!

Piped fingers, ready to be baked

Piped fingers, ready to be baked

Put them in the oven and time them for 14-15 minutes.  See these little round ones at the front? That’s what I do with any mixture left in the bag that I don’t think will make a full finger-worth of biscuit – perfect sized morsels to pop in your mouth when nobody’s looking 😉

Fingers in the Oven

Fingers in the Oven

You want them just cooked, barely beginning to brown… The ones on the top here are too brown – you want them more like the ones on the bottom..

Baked Viennese Fingers

Baked Viennese Fingers

WHILE they’re in the oven, break up melt the dark chocolate. I stand a narrow mug in boiling water in a saucepan, and melt the chocolate in that.

Melting Chocolate

Melting Chocolate

Once cooked, take the fingers out of the oven, leave to cool for a few moments, then transfer them onto a wire rack to cool.   DO NOT throw away the greaseproof/baking paper – we’re going to use it again in just a moment.

When the fingers are cool to the touch, take them one by one and dip one end, and then the other, in the melted chocolate.  Place it back down on the greaseproof/baking paper on the baking tray.  Try to make sure that the chocolate from one finger doesn’t touch the chocolate from another or they’ll stick together when solidified and can be difficult to part without breaking the fingers themselves.

If (like me) you find this process a little tedious, simply place the fingers onto the greaseproof/baking paper and drizzle the melted chocolate all over them:

Dipped or Drizzled? You choose...

Dipped or Drizzled? You choose…

Place them, still on their lined trays, into the refrigerator for half an hour then hey presto, you have the most delicious accompaniment to your afternoon cup of tea. Or coffee, if you absolutely must 😉

Thanks for reading, back tomorrow!


*Ahem* I’m going to completely gloss over the fact that I was actually the only person to enter the Viennese Fingers category in this year’s show.  I am reliably informed that had they not been up to scratch, I would absolutely, definitely, without a doubt, NOT have been awarded a first for them. And anyway, they WERE bloody good!!!

11 thoughts on “Viennese Fingers (Blogtober 6)

  1. Congratulations on the first prize….( I did read the p.s., but hey – a first is a first!) and I can see why you won, they look yummy. One of the reason I love soaping is it has all the chemistry and magic of cooking but without having to eat the end result – which in my case is a major plus. Not giving myself food poisoning is a daily miracle! But even I might just try this recipe – you make it look so easy – what could possibly go wrong?!!!!!

    • I was disappointed that nobody else entered that particular class, but I promise you, they are good. Totally agree about the similarities between soaping and baking (or cooking generally) I love both 😊. Do give them a go and let meanie what you think ☺️

      • You’re a genius – it’s official. I finally got around to making these. My partner, who avoids anything I cook (and with good reason!), tried one and declared that they were perfect. I nearly passed out! So thank you…

  2. Yummy!!
    Thanks so much for the recipe…I’ve already converted it to ounces for my American brain!
    And Googled “icing sugar” (which I had suspected was powdered sugar)…it’s been so long since I did any baking!!
    I’m not sure about the cornflour…wikipedia says corn starch is cornflour in the UK, but they also say it’s cornmeal ground up….I’m thinking it’s the former…. How did I ever survive without the internet?
    I’m looking forward to trying this for the holidays!
    Thanks Vicki!
    And Congrats on all your winnings!

    • It’s definitely cornstarch, and yes, icing sugar is powdered sugar. I completely forgot about the different terms in the US – I’ll try to include both next time 😊Am I right in thinking that our plain flour is all purpose flour in the US? Do give them a go – really quick and easy (especially if you drizzle rather than drip the chocolate)

      • Vicki:
        I think you are correct about the flour, but I rarely bake and don’t cook at all (I am Very cooking challenged, but extremely blessed with a man that does all the cooking and is good at it – nothing fancy, but very healthy.)
        I used to Love to bake and did a lot of it in my 20’s & 30’s, but discovered that I was the one that did 80% of the eating of it too (I really have a sweet tooth), so it was time to stop baking and find other hobbies that had fewer calories!! Consequently, my baking brain has atrophied! But once a year I try my hand at it for a holiday party – so this will be my baked goods…I might have to double (triple!) the recipe so there are some leftovers for me!! 😉

    • Ah I hope you do 🙂 You’re definitely right not to make them if you’re dieting though – they are irresistible and I eat too many every time I make them 😆

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