Viennese fingers

Crumbly, morish and so easy to make with little ingredients needed! These melt in the mouth biscuits will end up your go to bakes.

SERVES: 20 fingers | PREP & COOK: 50 min

Ingredients

• 100g butter

• 25g icing sugar

• 100g plain flour

• ¼ tsp baking powder

• 2 drops vanilla extract

• 150g dark chocolate, melted

• Small handful of Pistachio nuts (ground into small pieces)

Method

1. Preheat the oven to 190°C/gas mark 5. Cream the butter with the icing sugar until fluffy, then beat in the flour, baking powder and vanilla extract.

2. Spoon into a piping bag with a large star nozzle and pipe into 6cm;fingers, spaced apart, on 2 baking trays lined with baking parchment (To make them thicker we pipe back and forth 3 times to build them up). Chill for 30 minutes.

3. Bake for 12 minutes then cool completely on a wire rack. Dip the ends into the chocolate, sprinkle with the Pistachio nuts and leave to set on the baking parchment.