These biscuits are wonderfully short and crumbly and are filled with a lovely jam and buttercream filling.
For the filling
Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper.
Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula.
Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart.
Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits.
For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth.
Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack. Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. Put on a serving plate and dust with sifted icing sugar. Serve.
Recipe taken from the Hairy Bikers
These biscuits are so simple to make, they’re light, crumbly and have a beautiful melt in the mouth texture.
Recipe from Jo Wheatley, A Passion For Baking
- 100g unsalted butter, softened
- 25g icing sugar
- 1tsp vanilla extract
- 100g plain flour
- 1tsp cornflour
- 1/4tsp baking powder
- 100g milk chocolate, chopped
You will also need:
A baking tray lined with baking parchment and a piping bag fitted with a medium star nozzle
- Preheat the oven to 170°C/325°F/Gas Mark 3
- Tip the butter and sugar into the bowl of a freestanding mixer and beat until pale and light. Add the vanilla extract and mix again. Sift the flour, cornflour and baking powder into the bowl and mix until smooth and thoroughly combined
- Spoon the dough into a piping bag fitted with a medium star nozzle and pipe 10cm-long fingers onto the prepared baking tray. Bake on the middle shelf of the preheated oven for 10–15 minutes until pale golden
- Remove from the oven and cool on the baking trays for 5 minutes. Transfer the cookies to a wire rack until completely cold
- Tip the milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water. Remove from the heat and stir until smooth
- Dip both ends of the Viennese fingers into the chocolate and leave to set on baking parchment.