How to make Viennese Fingers

You will need:

125g Butter/Margarine

3 tbsp Icing Sugar

125g Plain Flour

1tsp Vanilla Extract

100g Dark Chocolate, chopped

Method:

1. Firstly, in a bowl, cream together the butter and sugar.

2. Then add the vanilla and mix together.

3. Add the flour and mix until it forms a dough.

4. On a pre-lined baking tray, either using a piping bag with a large star nozzle pipe out the biscuits. Or if you don't have a piping bag and nozzle, you can roll out the dough into a sausage and run a fork down the biscuit to give the impression of piping.

5. Bake in a preheated oven at Gas Mark 4/180C/160 Fan for 12 mins. Then allow to cool.

6. Then we will temper the chocolate using a cheats method with a microwave so you don't require a thermometer. Put your chopped chocolate into a microwavable bowl. Microwave your chocolate for 30 seconds and mix. Then only melt for additional 10 seconds at a time. Once the chocolate is mostly melted, keep stirring it until it melts completely (by keeping the amount of time heated down we can keep the chocolate under 30C which then allows it to temper and set - if you have a thermometer you can use it to make sure you don't go above 30C).

7. Then dip the biscuits into the chocolate, and pop in the fridge to allow to set.