I found my old notebook when I was packing my storeroom. One of the stuff that was scribbled in it was a recipe on Chocolate Viennese Fingers. It was really simple to make. No wonder I had it scribbled down. :P
The original recipe required a fluted tip to pipe the mixture into 'fingers' and it also asked for the cookies to be dipped in melted chocolate.
I did some changes to the recipe as I only have a flower tip and I didn't want to dip the cookies into chocolate as I find it difficult and messy to store. I also added corn flour into the mixture to make to more crunchy.
I'm sharing my recipe adapted from the original one, after trying out a couple of times with a few adjustments.
Loved the results as it was crunchy and sort of melt in your mouth. I would have added more sugar (I got sweet tooth :P ) but the kids and my husband said it was just nice.
- 250g Butter, softened
- 100g Icing/Powdered Sugar
- 230g Top Flour or just All-purpose Flour
- 180g Corn Flour
- 2 tablespoon Cocoa Powder
- Chocolate Bits (instead of dipping in melted chocolate)
How to do it:
- Beat butter and sugar till light and fluffy.
- Sift all other dry ingredients together in a bowl.
- Mix well with the butter mixture.
- Spoon mixture into a piping bag with a star/flower tip.
- Pipe onto greased baking sheets.
- Add chocolate bits to the center of the piped mixture, if desired.
- Bake in preheated oven at 180C for 11 minutes or till firm.
- Cool on rack before dipping in melted chocolate, if desired.