Viennese fingers

Sweet and crumbly, these Viennese fingers are sandwiched with jam and dipped in chocolate.

Cakes and bakes
Viennese fingers dipped in chocolate
  • Preparation time 10minutes (prep. time)
  • Cooking time 10-15minutes (cooking time)
  • Serves 32 biscuits


  • 250g/9oz butter
  • 250g/9oz plain flour
  • 75g/3oz caster sugar
  • 2tsp vanilla extract
  • 100g/3.5oz jam
  • 100g/3.5oz chocolate



  1. Pre-heat oven to 170°C (150°C fan, 325°F, gas mark 3).
  2. Place the butter and sugar in a bowl and using a hand whisk whip until light and fluffy.
  3. Add the flour and vanilla, mix with a spatula until smooth.
  4. Place into a piping bag with a large star nozzle.
  5. Pipe into fingers or swirls on your baking tray making them as even as possible.
  6. Place in the oven and bake for 10–15 minutes or until lightly golden.
  7. Remove from the oven and leave to cool for 5 minutes before placing on a cooling rack.
  8. Whilst the biscuits are cooling, place your chocolate in a bowl over a pan of simmering water and stir gently until melted.
  9. Sandwich the biscuits together using a thin spread of jam.
  10. Place a sheet of baking parchment under your cooling rack.
  11. Dip each end of the Viennese fingers into the chocolate and place on the cooling rack until set.