How to Cook

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Recipe

Viennese Fingers

20 - 25 min single recipe cover
Ingredients
  • 1 cup butter (250gms)
  • 1/3 cup icing sugar (60gms)
  • 2 cups plain flour (250gms)
  • 1 tablesp finely chopped pistachio nuts
  • 1 teasp vanilla paste
  • To finish: 100gms dark chocolate
Methods
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1

Preheat oven at 180C

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2

Prepare baking sheets with baking paper and cooking spray

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3

Cream butter and icing sugar till light and fluffy

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4

Beat in vanilla

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5

Add sifted flour to work into a soft dough

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6

Put into a piping bag fitted with a 10 point (½”) star nozzle

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7

Pipe 6cm lengths on a baking sheet cutting mixture off at nozzle with a knife

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8

Sprinkle with pistachio nuts

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9

Bake for 20 to 25 mins till lightly browned

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10

Cool on baking sheets for a few minutes

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11

Cool on racks till completely cool

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12

Melt chocolate in a double boiler

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13

Dip both ends of biscuit in melted chocolate

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14

Leave in a cool place till set

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