Lucy M. Viennese fingers are delicate, buttery biscuits that melt in your mouth. This recipe is inspired by the famous Mary Berry and it’s one that you will definitely enjoy making and sharing with loved ones.
Viennese Fingers recipe Mary Berry is the epitome of simple elegance. These buttery, delicate cookies are a perfect treat for any occasion, whether it’s an afternoon tea or a cozy snack at home. With a rich chocolate dip that adds just the right amount of sweetness, this recipe combines classic flavors with an easy-to-follow process. If you’re looking for a delicious, melt-in-your-mouth biscuit that’s both impressive and comforting, you’ve come to the right place. Let’s get baking!
Ingredients:
- ½ cup (150g) salted butter, softened
- ¼ cup (30g) confectioners’ sugar
- 1 cup (150g) all-purpose flour
- 2½ ounces (75g) dark chocolate, broken into pieces
Instructions:
- Preheat the Oven: Begin by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper for easy cleanup after baking.
- Prepare the Dough: In a mixing bowl, cream together the softened butter and confectioners’ sugar until it becomes light and fluffy. This should take around 3 minutes with an electric mixer. Gradually add the flour, mixing until the dough comes together into a smooth consistency. The dough should feel soft but not sticky.
- Pipe the Dough: Transfer the dough into a piping bag fitted with a star nozzle. Pipe the dough into long, finger-like shapes on the prepared baking tray. Aim for about 20 cookies, spacing them out evenly.
- Bake the Cookies: Place the tray in the oven and bake for 12–15 minutes, or until the cookies are lightly golden at the edges. Keep an eye on them as oven temperatures can vary.
- Cool the Cookies: After baking, take the cookies out of the oven and let them cool completely on a wire rack. While they cool, prepare the dark chocolate by melting it gently in a heatproof bowl over a pot of simmering water or in the microwave, stirring every 20 seconds.
- Dip in Chocolate: Once the cookies have cooled, dip one end of each Viennese finger into the melted dark chocolate. Allow any excess chocolate to drip off before placing the cookies back on the wire rack.
- Let the Chocolate Set: Allow the chocolate to harden before serving. To speed up the process, you can pop them in the fridge for about 10 minutes.
Viennese Fingers Recipe Mary Berry
Ingredients
Method
- Begin by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper for easy cleanup after baking.
- In a mixing bowl, cream together the softened butter and confectioners' sugar until it becomes light and fluffy. This should take around 3 minutes with an electric mixer. Gradually add the flour, mixing until the dough comes together into a smooth consistency. The dough should feel soft but not sticky.
- Transfer the dough into a piping bag fitted with a star nozzle. Pipe the dough into long, finger-like shapes on the prepared baking tray. Aim for about 20 cookies, spacing them out evenly.
- Place the tray in the oven and bake for 12–15 minutes, or until the cookies are lightly golden at the edges. Keep an eye on them as oven temperatures can vary.
- After baking, take the cookies out of the oven and let them cool completely on a wire rack. While they cool, prepare the dark chocolate by melting it gently in a heatproof bowl over a pot of simmering water or in the microwave, stirring every 20 seconds.
- Once the cookies have cooled, dip one end of each Viennese finger into the melted dark chocolate. Allow any excess chocolate to drip off before placing the cookies back on the wire rack.
- Allow the chocolate to harden before serving. To speed up the process, you can pop them in the fridge for about 10 minutes.
Notes
Variations on Mary Berry’s Viennese Fingers
If you’re looking to add a twist to Mary Berry’s Viennese Fingers, there are plenty of fun variations to try. You can mix in a hint of vanilla or almond extract for extra flavor or swap the dark chocolate for milk or white chocolate for a different taste. For a festive touch, sprinkle some finely chopped nuts or dried fruit on the chocolate before it sets. You could even experiment with fillings, like a layer of raspberry jam, for a fruity surprise inside the buttery biscuit. The possibilities are endless!If you’re loving the buttery, melt-in-your-mouth texture of Viennese Fingers, but you’re also craving something a bit heartier and more wholesome, our Mary Berry Oat Biscuits are the perfect choice. With a deliciously chewy texture and a touch of sweetness, they make for a comforting snack anytime. Check out the Mary Berry Oat Biscuits recipe for a treat that’s both satisfying and easy to make!
Variations on Mary Berry’s Viennese Fingers
If you’re looking to add a twist to Mary Berry’s Viennese Fingers, there are plenty of fun variations to try. You can mix in a hint of vanilla or almond extract for extra flavor or swap the dark chocolate for milk or white chocolate for a different taste. For a festive touch, sprinkle some finely chopped nuts or dried fruit on the chocolate before it sets. You could even experiment with fillings, like a layer of raspberry jam, for a fruity surprise inside the buttery biscuit. The possibilities are endless!
Nutritional Value (Per Cookie):
- Calories: 180
- Fat: 12g
- Carbs: 15g
- Protein: 2g
- Fiber: 1g
- Sodium: 45mg
Conclusion:
Mary Berry’s Viennese fingers are a timeless treat that are perfect for any occasion. The butteriness of the biscuits paired with the rich dark chocolate makes them an irresistible combination. Whether you’re hosting a tea party or simply looking for a sweet snack, these little treats will surely impress. The recipe is straightforward, so even beginners can make these with ease!
Enjoy baking and indulging in this delicious treat!
