Viennese Fingers are a scrumptious combination of orange-flavoured biscuits filled with butter cream icing and coated with chocolate. Serve them with coffee or afternoon
8 oz. plus
1 teaspoon butter, softened
2 oz. icing sugar
8 oz. flour
2 teaspoons grated orange rind
1 tablespoon orange juice
6 oz. dark cooking chocolate, melted
2 oz. butter, softened
4 oz. icing sugar
½ teaspoon vanilla essence
Using the teaspoon of butter, grease two baking sheets. Set aside. Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a medium-sized mixing bowl, cream’ the butter and sugar together with a wooden spoon until the mixture is light and fluffy. Sift the flour into the bowl and stir it in until the mixture is smooth. Add the orange rind and juice and stir well until the ingredients are thoroughly combined.
Fill a large forcing bag, fitted with a star nozzle, with the creamed mixture and pipe 24 fingers, about 3-inchcs long, on to the prepared baking sheets.
Place the baking sheets in the oven and cook for 10 to 15 minutes or until the biscuits are pale golden brown and firm to the touch. Remove the baking sheets from the oven and leave the ideal for lunch or supper. biscuits to cool for 5 minutes. Remove the biscuits from the baking sheets and place them on a wire rack to cool completely.
Meanwhile make the filling. In a medium-sized mixing bowl, cream the butter and sugar together with a wooden spoon until the mixture is light and fluffy. Stir in the vanilla essence. When the biscuits are cool, spread a little of the filling over 12 of them and place the remaining biscuits on top. Place the melted chocolate in a small mixing bowl. Dip each end of the biscuits in the chocolate and place the coated fingers on waxed or greaseproof paper to dry. When the chocolate is hard the biscuits are ready to serve.