Chocolate / Cookies / Shortbread

Viennese Fingers


I love shortbread…the rich buttery taste and crumbly texture. And its low sugar content gives you the pleasantly delusional idea that you are munching away on something quite healthy. And so, I made these viennese fingers for new year’s eve on the idea of starting the year with vaguely healthy eating. Of course, the roasted chicken, mutton curry, chicken pasta, lamb chops and hunter sausages that made up the meal before dessert was served did not factor into my well-meaning resolution. *grin* But.. I guess something’s better than nothing right?

Anyways, these pretty biscuits were quite nice. Not as rich as I would have wanted but pleasant tasting nonetheless. And this recipe makes a nice small batch..about 20 fingers, perfect for snacking on over a couple of days at most. That way they remain fresh right up til the cookie jar empties. Sometimes, you make so many biscuits that by the time you get to the bottom of the tin after a week or so, the cookies have gone stale…yuckity. 

Viennese Fingers

(from Periplus ‘Biscuits and Slices’) 

100g butter

1/2 cup icing sugar

2 egg yolks

1 1/2 tsp vanilla

1 cup plain flour

dark chocolate- melted (for dipping)

1. Cream butter and sugar until light and fluffy. Add egg yolks and vanilla and beat thoroughly. Fold in flour until ingredients and just combined and the mixture is smooth.

2. Spoon mixture into a piping bag fitted with a star nozzle/tip. I used a 1 cm nozzle. Pipe dough into wavy strips on a cookie tray (I used non stick trays. Lightly grease the tray if yours isn’t non-stick).

3. Bake biscuits at 180 degree F for 12 minutes until undersides are lightly browned.

4. Remove from tray and cool on a wire rack. If desired, dip cooled biscuits in melted chocolate or dust heavily with some icing sugar.


4 thoughts on “Viennese Fingers

  1. looks lovely chitz! reminds me of the ones i frequently buy from marks & spencer. i think im gonna bake this for one of the CNY goodies =) thx for the recipe!

  2. No problem Evan, hope it turns out well for you! I’m thinking of adding more butter next time so it’ll be richer…but afraid that would make the dough too soft for piping…hmmm, do let me know how it turns out if you’re trying it!

  3. Hi, I recently came across your blog and tried the Viennese Fingers yesterday. =) However, the shape of my fingers didnt turn out quite right. instead of the pretty looking swirls, my melted away into one thick stick with visible lines embedded into it.. do u think u know what went wrong? i want pretty swirls instead of fat stick! haha.
    i used 120g of butter instead of 100 coz that was the amount that was left in my fridge and i didnt leave the extra 20g in my fridge.hehe.
    also, mine came out tasting just like a butter cookie.. was it meant to taste like that?

    i appreciate if you could help me..heh.thanks in advance! =)

  4. Hey Tina, maybe you could try reducing the amount of butter slightly? Or your oven temperature could have been a bit off, causing the cookies to spread too much.Other things I can think off is that you greased your trays too much or if you creamed the butter and sugar too long…

    As you can see, I have had many similar experiences with cookies losing their shape upon baking. haha. The most common reason is that there is too much butter, which causes the baking cookies to melt. You could also try adding a little bit more flour if the cookies continue to spread alot.

    And these tasted more like shortbread than butter cookies, at least in my opinion. They are more dense and have a crumbly texture… as opposed to butter cookies which are crisp and light.

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