Viennese Fingers

• slightly salted butter200g g

  softened

• powdered sugar↗50g g
• vanilla extract↗2 tsp tsp
• plain flour↗200g g
• cornstarch2 tsp tsp
• baking powder↗½ tsp tsp
• milk chocolate↗50g g

  torn into pieces

• white chocolate↗50g g

  torn into pieces

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4 and line two baking trays with parchment paper. Place the butter and sugar in a large bowl and beat with an electric mixer for about 5 minutes until the mixture becomes light and fluffy. Add the vanilla extract and beat again until fully combined.

2. 2

   Sift the flour, cornstarch and baking powder, and gently fold them into the mixture with a spatula until combined (the dough should have a sticky consistency). Transfer the dough into a pastry bag fitted with a large star tip. If the dough does not fit in one go, do it in two batches.

3. 3

   Pipe the fingers about 10 cm long and 1.5 cm wide onto the tray, leaving 3 cm space between them. Bake for 8–10 minutes, swapping the trays halfway through, until they turn light golden and are baked through. Let them cool on the tray for a few minutes, then transfer to racks.

4. 4

   Melt the chocolate separately over a saucepan of gently simmering water (ensure the bowl bottom does not touch the water) or in the microwave in short bursts, stirring every 15 seconds. Dip one end of the fingers into the milk chocolate and the other end into the white chocolate. Let them set on parchment paper before serving.