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Viennese Finger Cookie
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.
Chocolate Dipped Viennese Biscuits
From My Kitchen To Yours – keeping our heritage alive since 2011!
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.
Meanwhile melt your chocolate in the microwave in bursts of 30 seconds until melted.
- I recommend a glass bowl with the chocolate broken into chunks.
- Then 30 second heat burst – take it out and stir.
- Repeat until just melted – always using 30 second burst of the microwave before stirring or you will burn the chocolate.
Alternatively, melt on the stove top using a bain-marie.
How to melt chocolate in bain-marie
- Place a bowl over a pot of simmering water. Make sure the bowl is very clean and does not have any moisture in it or else the chocolate will split.
- Warning – The bowl should not touch the surface of the water at all.
- Chop up the chocolate into small pieces and place in the bowl.
- Stir with a spatula. Always use a spatula so that no bubbles form.
- When the chocolate almost melts, remove bowl from heat and place on a towel.
- Stir with spatula until every last piece of chocolate melts completely.
- Transfer to a serving bowl and the melted chocolate is ready to use as needed.
Dip the ends in melted cooking chocolate.
Dip in crushed nuts optional
Watch how I make my Eet Sum Mor Biscuits below.
Dhal / Dal Soup
Salwaa’s Dhal Soup
This hearty and protein-packed dhal soup with lemon, turmeric and garlic is totally delicious and very easy to make. Perfect comfort food to break your fast with or to have as a light lunch on an autumnal day.
Ingredients:
1 cup dhal (red or yellow lentils)
1 tsp turmeric / borrie
½ tsp cayenne pepper or chilli powder
1 tsp cumin / jeera
¼ tsp ground cardamom
2 bay leaves
1 vegetable stock cube dissolved in 4 cups warm water
50g butter
1 small onion, peeled and chopped
1 tsp mustard seeds
2 garlic cloves, finely chopped
salt and pepper to taste
juice of 1 small lemon
Method:
Soak the lentil in water for 30 minutes. Rinse until the water run clear.
Add the dhal, turmeric, cayenne pepper, jeera, cardamom, vegetable stock and bay leaves in a deep pot / saucepan. Simmer over low to medium heat until the dhal is soft and mushy.
Meanwhile melt the butter in a pan, then add the mustard seeds, garlic and onions. Sauté until the onions are transparent. Add the onion mixture to the dhal, cook a further 5 minutes adding more water if a thinner soup is required. Season with salt and pepper.
Squeeze the lemon juice over the soup. Stir through. Remove the bay leaves before serving with your favourite bread or savouries.
Serve with your favourite savoury or my homemade brown bread recipe
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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