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.
(from Periplus ‘Biscuits and Slices’)
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.