Benjamina Ebuehi shares Viennese fingers biscuit recipe

Benjamina Ebuehi has published her recipe for Viennese fingers, a buttery biscuit noted for a melt-in-the-mouth texture and chocolate-dipped ends.

She says the biscuits are among her top three, and that the essentials are a good, buttery crumb and chocolate-dipped ends, which she calls a must. Ebuehi warns that piping the dough can be tricky and recommends adding a little milk to make it more pipeable and using a large open-star nozzle to avoid cramped hands and burst piping bags.

The recipe makes 10 and lists timings of prep 5 minutes, chill 15 minutes and cook 40 minutes. Ingredients given are 130g very soft salted butter, 50g icing sugar, 1/2 tsp vanilla extract, 170g plain flour, 2 tsp custard powder, 1 tsp milk and 70g milk chocolate.

Method details: heat the oven to 180C (160C fan)/350F/gas 4 and line a tray; beat butter, icing sugar and vanilla for 3–4 minutes until very pale and creamy; add flour and custard powder and mix to a smooth dough, then mix in the milk. Spoon into a piping bag fitted with a large open-star nozzle (Wilton 8B), pipe 10 finger-shaped biscuits, chill 15 minutes, then bake 18–22 minutes until lightly browned and cool completely on the tray. Melt the chocolate and dip each end of the biscuits, then place on a rack to firm up before serving.

Key Topics

Culture, Benjamina Ebuehi, Viennese Fingers, Milk Chocolate, Custard Powder, Piping Bag