Viennese Fingers is a delicate shortbread type of cookie with the ends dipped in rich, milk chocolate. A classic teatime treat.This is one of my most favourite biscuits to munch on. It melts in your mouth and goes so well with a hot drink. I guarantee your cookie tin won’t stay full for long!

For best results use pure butter at room temperature. Gradually add the flour to get a soft dough. I use a large star nozzle to pipe my cookies. It’s quite easy to make these impressive cookies with few ingredients.

Ingredients:

500g cake / plain / all-purpose flour

250g soft butter

1 cup cooking oil

1 cup icing sugar

4 dessert spoons custard powder

Method:

Cream the soft butter, oil and icing sugar in a large mixing bowl.

Stir in the custard powder and gradually add the flour. Mix well to form soft dough.

Use a nozzle to pipe “fingers”. If you find it easier transfer the dough into a strong piping bag. Otherwise just take pieces of dough in your hand and use your hand and fingers to push the dough through the nozzle. I use a large star nozzle for this.

Pipe directly onto a baking sheet lined with parchment paper. I always use parchment paper to line my sheets to prevent my cookies and bakes from sticking. I never grease my baking trays.

Bake in a pre- heated oven at 180°C for 8-10 minutes until light golden in colour.

Leave to cool in the baking sheet for 10 minutes before gently transferring onto a cooling rack to cool completely.

Alternatively, melt on the stove top using a bain-marie.

Dip the ends in melted cooking chocolate.

Dip in crushed nuts optional