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viennese fingers recipe mary berry

Viennese Fingers Recipe Mary Berry

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.
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Prep Time 15 minutes
Cook Time 14 minutes
Servings: 20 Cookies
Course: Dessert
Cuisine: British
Calories: 180
Ingredients Method Notes

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

Method
 

  1. Begin by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper for easy cleanup after baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!