Viennese Fingers dipped in chocolate

Ever on the hunt for delicious little biscuits with ice cream, I originally made these to go with some clementine ice cream, and, as time was short, served them without their chocolate ends.  Having kept some of the best looking ones back, I dipped them in chocolate and put them to set.   So far, so straightforward.... however, I was not counting on my oldest son who, whilst my back was turned, scoffed the lot!  He was entirely unrepentant, simply saying that they were irresistible.  So, here they are:  the second batch of irresistible biscuits!

Chocolate Viennese Fingers

Chocolate Viennese Fingers

4oz/110g butter, softened

1oz/25g icing sugar

4oz/110g plain flour

¼ tsp baking powder

vanilla essence

2oz/50g plain chocolate

Preheat oven to 180 deg C, and cover two baking trays in non-stick parchment. 

You will also need a piping bag with a crown nozzle (where the cut out zig zags are straight, not curved over).

In a medium sized bowl, use a hand held mixer to beat the butter until soft, then beat in the icing sugar until pale and fluffy.   Add the flour and baking powder, plus a few drops of vanilla, and beat well.   Put into the piping bag and pipe the mix in long fingers, about 3”, 7cm, allowing space between them as they spread on the baking tray. 

Bake until they are just browning.  Remove from the oven, and wait a little before putting them onto a wire rack as they are very fragile (or be organised and use a fish slice!).   When they are cooled, melt the chocolate and dip the ends.  This makes about 18-20 biscuits, depending on how fatly you pipe them.  

For the whole hog, you could make up some butter cream and sandwich the biscuits together.  Maybe next time!